Fruit & Carrot Cake

Name: Fruit & Carrot Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 158 milliliters packed brown sugar; 59 milliliters canola oil; 710 milliliters shredded carrots; 3 Tbsps chopped crystallized ginger; 2 Tbsps finely chopped dried apricots; 1 Tbsp dried currants; 2 eggs; 710 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 2 Tbsps honey; 118 milliliters orange juice; 4 teaspoons chopped pecans, toasted; 170 grams can unsweetened pineapple juice; 1 teaspoons salt; 158 milliliters sugar; 79 milliliters unsweetened applesauce; 3 teaspoons vanilla extract

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.

Equipment you will use

Bowl

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.

Ingredients you will need

Baking Powder

Apricot

Cinnamon

Currants

Carrot

Ginger

All Purpose Flour

Sugar

Salt

Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; pour batter into pan.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

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.

Ingredients you will need

Pineapple Juice

Orange Juice

Glaze

Honey

Equipment you will use

Sauce Pan

Remove from the heat; cool for 15 minutes. Stir in apricots and currants. Spoon over cake.

Ingredients you will need

Apricot

Currants

Sprinkle with pecans.

Ingredients you will need

Pecans

Equipment

Ingredients

Servings:

3teaspoons

baking powder 158milliliters

packed brown sugar 59milliliters

canola oil 710milliliters

shredded carrots 3Tbsps

chopped crystallized ginger 2Tbsps

finely chopped dried apricots 1Tbsp

dried currants 2

eggs 710milliliters

all-purpose flour 2teaspoons

ground cinnamon 2Tbsps

honey 118milliliters

orange juice 4teaspoons

chopped pecans, toasted 170grams

can unsweetened pineapple juice 1teaspoons

salt 158milliliters

sugar 79milliliters

unsweetened applesauce 3teaspoons

vanilla extract

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

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.