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.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 10

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)

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

Step 3

In a large mixing bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

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.

Step 6

Fold in the grated carrots, dried fruits, and nuts (if using) until evenly distributed.

Step 7

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

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.

Step 10

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

Serving size	(1377.0g)

Amount per serving	% Daily Value*
Calories	4137.2

Total Fat 155.7g	0%
Saturated Fat 68.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 816.3mg	0%
Sodium 2564.9mg	0%
Total Carbohydrate 654.8g	0%
Dietary Fiber 36.6g	0%
Total Sugars 412.0g
Protein 65.2g	0%

Vitamin D 120IU	0%
Calcium 596.1mg	0%
Iron 24.2mg	0%
Potassium 3909.5mg	0%

*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.

Source of Calories

Fat: 32.7%

Protein: 6.1%

Carbs: 61.2%