Fruit and Carrot Cake
Elevate your dessert game with this moist and flavorful Fruit and Carrot Cake, a delightful blend of hearty vegetables and luscious dried fruits. Packed with grated carrots, sweet raisins, tangy dried cranberries, juicy crushed pineapple, and crunchy walnuts, this cake has a perfect balance of textures and flavors. Warm spices like cinnamon and nutmeg infuse every bite with cozy, aromatic goodness, while a simple prep of just 20 minutes makes it as practical as it is delicious. This versatile cake can be served as-is, dusted with powdered sugar, or topped with a rich cream cheese frosting for an indulgent finish. Ideal for celebrations or as a comforting treat, this Fruit and Carrot Cake is a wholesome yet indulgent bake that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.75 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups carrots, grated
- 0.5 cup crushed pineapple, drained
- 0.5 cup raisins
- 0.5 cup dried cranberries
- 0.5 cup walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 8-inch round cake pans. Line the pans with parchment paper for easier removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined. Set aside.
In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth and combined.
Add the eggs to the wet ingredients one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet mixture in three parts, stirring gently until just combined. Avoid overmixing.
Fold in the grated carrots, drained pineapple, raisins, dried cranberries, and chopped walnuts. Mix until evenly distributed throughout the batter.
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Optionally, top with cream cheese frosting or dust with powdered sugar before serving for added sweetness.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 37.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 212 mg | 5% | |
*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.
