• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Carrot Fruit Cake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 1/2 c Chopped dried apricots
  • -(about 21/2 ounces)
  • 1/2 c Chopped dried peaches
  • -(about 21/2 ounces)
  • 1/2 c Chopped dried Calimyrna
  • -figs (about 21/z ounces)
  • 3 tb Bourbon
  • 1 3/4 c Sifted all purpose flour
  • 2 ts Baking powder
  • 2 ts Ground cinnamon
  • 1/2 ts Salt
  • 1/4 ts Ground nutmeg
  • 1/4 ts Ground allspice
  • 3/4 c Pecans, toasted
  • 3 lg Eggs
  • 1 1/2 c Sugar
  • 1 c (2 sticks) unsalted butter,
  • -cut into 8 pieces, room
  • -temperature
  • 2 ts Vanilla extract
  • 2 lg Carrots, peeled, cut into
  • -feed tube lengths
  • 1 tb Powdered sugar


A moist and tender dessert that will appeal to those who do not enjoy the
typical firm and dense fruitcakes. Dried apples, prunes or pears are other
delicious ingredients to use in this treat.

Position rack in center of oven and preheat to 325!F. Generously butter 1
2-cup bundt pan. Dust pan with flour.

Combine chopped fruits and bourbon in medium bowl and let stand 2 hours,
stirring occasionally. (Or to microwave: Place fruits and bourbon in 4-cup
microwave-safe bowl. Cook uncovered on High until fruit is plumped, about
20 seconds. Stir well.

Steel Knife: Place flour, baking powder, cinnamon, salt, nutmeg and
allspice in work bowl. Process to "sift," about 5 seconds. Add pecans and
chop nuts coarsely using on/off turns. Transfer to sheet of waxed paper.

Place eggs, then 1 1/2 cups sugar into work bowl. Process until mixture is
thick and light, about 1 minute. Add butter and vanilla. Process until
mixture is fluffy, scraping down sides of work bowl as necessary, about 1
minute. Transfer egg mixture to large bowl.

Shredding Disk: Stand carrot pieces in feed tube. Shred using firm
pressure. Mix carrots into dried fruit mixture. Add 1/4 Cup dry ingredients
and toss to coat, separating fruit pieces. Stir fruit mixture gently into
egg mixture. Fold in remaining dry ingredients.

Transfer batter to prepared bundt pan. Bake until tester inserted near
center of cake comes out clean, about 50 minutes. Cool cake in pan on rack
10 minutes. Turn cake out onto rack and cool completely. (Can be prepared 2
days ahead. Wrap and store at room temperature.) Place cake on platter.
Sift powdered sugar over and serve.

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