Fruit Carrot Cake Recipes

CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

CARROT CAKE BARS

Steps:

• Preheat oven to 350 degrees F. Grease the baking dish with butter and line the bottom with baking paper. Set aside.
• Add raisins to a small bowl, top with boiling water and let sit for 10 minutes. Drain well and use paper towels to dry.
• In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon and salt.
• Add wet ingredients to a large bowl: eggs, oil, buttermilk, vanilla extract. Using a hand mixer, whisk on medium speed until fully combined.
• Slowly add the dry ingredients, mixing with mixer on low. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
• Stir in shredded carrots, chopped walnuts, and raisins.
• Transfer to the baking dish and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
• Remove the cake from the oven and run a knife around the edges to loosen from the pan. Let it cool in the pan for about 30 minutes. Invert the cake onto a plate and then re-invert onto another plate. Cool completely before frosting.
• Prepare the Cream Cheese Frosting according to recipe directions.
• Cover the top of the cake with the frosting.
• Use chopped walnuts and cinnamon to garnish.
• Refrigerate for at least 2-3 hours, or until somewhat stiff before cutting into squares/bars and serving.

FRUIT & CARROT CAKE

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.

FRUIT AND CARROT CAKE

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.

CARROT FRUIT CAKE

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.

CARROT FRUITCAKE

Steps:

• In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.