Carrot Fruitcake
Indulge in the rich, spiced flavors of this irresistible Carrot Fruitcake, a delightful fusion of moist carrot cake and traditional fruitcake that's perfect for any occasion. Packed with freshly grated carrots, a medley of dried fruits like raisins, currants, and chopped apricots, and a warm blend of cinnamon and nutmeg, this cake strikes the perfect balance of sweet and spiced. A hint of orange juice adds a bright, zesty kick, while optional nuts like walnuts or pecans contribute a satisfying crunch. Simple to prepare in just 20 minutes of hands-on time, this one-bowl wonder bakes to tender perfection in under 75 minutes. Whether served as a tea-time treat or a festive dessert, this Carrot Fruitcake is sure to become a new favorite. Best of all, it stores beautifully, making it an excellent make-ahead option for holiday celebrations.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 cups grated carrots
- 1.5 cups mixed dried fruits (raisins, currants, chopped apricots, etc.)
- 0.5 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup orange juice
- 0.5 cup walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9-inch round or square cake pan by greasing it and lining the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the orange juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in the grated carrots, dried fruits, and nuts (if using) until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once fully cooled, slice and serve. This cake can also be stored in an airtight container for up to 5 days or frozen for longer storage.
Nutrition Facts
Calories |
4137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 654.8 g | 238% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 412.0 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 596 mg | 46% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3910 mg | 83% | |
*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.
