Fruit & Carrot Cake
Fruit & Carrot Cake could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This dessert has 243 calories, 4g of protein, and 5g of fat per serving. This recipe serves 16. This recipe covers 10% of your daily requirements of vitamins and minerals. It is perfect for Easter. If you have honey, vanillan extract, crystallized ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you like this recipe, take a look at these similar recipes: Carrot Cake Fruit Cream, Ultimate Carrot Cake (with Carrot Cake Jam), and Low Fat Carrot & Fruit Loaf.
Instructions
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 near 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.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Carrot Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
![NV Solera Cream Sherry]()
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.