Carrot Cake Fruited Carrot Loaf or Christmas Muffins
Infuse your holiday baking with warmth and seasonal flair with this delightful Carrot Cake Fruited Carrot Loaf or Christmas Muffins recipe. Packed with a medley of festive flavors, this recipe combines earthy grated carrots, sweet bursts of raisins and dried cranberries, and tropical hints of crushed pineapple, all spiced with cinnamon, nutmeg, and ginger. Whether baked as a moist, shareable loaf or as perfectly portioned muffins, these treats are versatile and easy to prepare, taking just 20 minutes of prep time. Optional chopped walnuts or pecans add a delightful crunch, while a tangy cream cheese frosting can elevate these confections to a show-stopping dessert. Ideal for Christmas brunch, holiday gifting, or cozy winter mornings, this recipe is the perfect fusion of comforting carrot cake and holiday nostalgia.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.75 cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 0.5 cups raisins
- 0.5 cups dried cranberries
- 0.5 cups crushed pineapple (drained)
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line a muffin tin with 12 paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set aside.
In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the grated carrots, raisins, dried cranberries, crushed pineapple, and chopped nuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan or divide it evenly among the muffin cups.
For the loaf, bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. For muffins, bake for 20 to 25 minutes.
Remove from the oven and let the loaf or muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve as is, or frost with cream cheese frosting for an extra indulgent treat.
Nutrition Facts
Calories |
4433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 601.1 g | 219% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 374.9 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 430 mg | 33% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2158 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
