Carrot Fruit Cake Recipes

Steps:

• Combine nuts, fruit, dates and raisins with 1/2 cup flour; set aside.
• In a large bowl, combine sugar and oil; mix well add eggs, one at a time, beating well after each addition.
• Combine the baking powder, baking soda, cinnamon, salt and remaining flour, gradually add to sugar mixture, beating until smooth batter will be stiff.
• Fold in carrots and fruit mixture and spoon into a greased and floured 10' tube pan.
• Bake at 350° for 1 hour and 20 minutes or until a toothpick comes out clean.
• Note: if you want to ice this cake there are many great icings or just drizzle recipes on this web site.

Steps:

• In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking powder, cinnamon and salt; gradually beat into sugar mixture until blended (batter will be thick). Stir in the carrots, apricots, currants and ginger., Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; pour batter into pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine the pineapple juice, orange juice and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until mixture is reduced to 1/3 cup. Remove from the heat; cool for 15 minutes. Stir in apricots and currants. Spoon over cake. Sprinkle with pecans.

Steps:

• In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.

Steps:

• In bowl: beat eggs until smooth and creamy, add sugar, oil, milk, vanilla and beat well.
• In large bowl combine and whisk together flour, baking powder, baking soda, cinnamon and salt.
• Make well in dry ingredients, add the egg mixture mixing until thoroughly combined.
• Stir in grated carrots, coconut, raisins and pecans.
• Pour into two greased loaf pans ( approximately 9 x 5 and preferably lined) baking in a 350 oven 60 - 70 minute. (ovens vary).
• Remove from oven, place on wire rack until cooled completely.
• Remove from pan, wrap in foil, refrigerate overnight before slicing.

Steps:

• Preheat oven to 350 degrees.
• Grease 10" inch tube pan.
• SIFT TOGETHER: flour, cinnamon, salt, baking soda, baking powder.
• COMBINE: oil, sugar, and eggs one at a time.
• Gradually combine egg mixture into dry ingredients, mixing until smooth.
• ADD: carrots, raisins, candied fruit, dates, and chopped nuts.
• Spoon into a greased 10" tube pan.
• Bake at 350 degrees for 1-1/2 hours.

Steps:

• Preheat oven to 350 degrees, spray a 10-inch bundt pan with cooking spray and sprinkle with flour; set aside.
• In a large bowl, beat together the first 6 ingredients, until thoroughly blended.
• In a medium bowl, blend together the flour through salt; gradually add to sugar mixture until blended. The batter will be very thick; stir in the carrots, apple, apricots, raisins and ginger.
• Pour the batter into prepared pan and bake in preheated oven for 40 to 50 minutes or until a toothpick inserted off center comes out clean; allow the cake to cool in pan for 10 minutes prior to removing from pan. Turn out on plate, place on wire rack and allow to cool while preparing the glaze.
• While the cake is baking, combine the juices and honey; bring to a boil, reduce heat and simmer for 25 to 30 minutes or until mixture is reduced to 1/3 cup.
• Allow mixture to cool for 15 minutes, stir in the diced apricots and raisins, spoon mixture over cake then sprinkle with pecans.