Best 9 Golden Carrot Fruitcake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Golden carrot fruitcake is a delightful and festive treat that is perfect for any occasion. With its moist and flavorful texture, this cake is sure to be a hit with family and friends. The carrots add a subtle sweetness and a beautiful golden color, while the combination of spices and candied fruit creates a unique and irresistible flavor. Whether you're looking for a special dessert for a holiday gathering or a sweet treat to enjoy with your loved ones, golden carrot fruitcake is sure to satisfy your craving for something delicious and memorable.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT FRUITCAKE



Carrot Fruitcake image

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups chopped nuts
1 cup chopped mixed candied fruit
1 cup chopped dates
1 cup raisins
3 cups all-purpose flour, divided
2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

Steps:

  • In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.

Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.

GLUTEN-FREE FRUITCAKE



Gluten-Free Fruitcake image

A dense cake filled with dried nuts and fruits and spiked with spiced rum that just happens to be gluten free. It will change your mind on fruitcakes. No re-gifting here!

Provided by Buckwheat Queen

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P1DT2h25m

Yield 12

Number Of Ingredients 30

¼ cup raisins
¼ cup golden raisins
¼ cup dried cranberries
¼ cup dried cherries
5 ½ fluid ounces spiced rum
1 orange, zested and juiced
½ cup brown rice flour
½ cup almond meal
⅓ cup potato starch
¼ cup tapioca starch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
1 teaspoon baking powder
6 dates, pitted and chopped
2 large dried figs, chopped
¼ cup candied mixed fruit, chopped
⅔ cup butter, at room temperature
½ cup raw cane sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
½ cup unsweetened applesauce
¼ cup whole raw hazelnuts
¼ cup raw walnut halves
¼ cup raw pecan halves
¼ cup raw whole almonds
1 ounce candied mixed fruit slices
3 tablespoons cherry brandy liqueur

Steps:

  • Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside.
  • Preheat the oven to 325 degrees F (165 degrees C). Butter a loaf pan.
  • Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to the larger portion; mix well.
  • Combine orange zest, dates, figs, and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat.
  • Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one, beating after each addition. Mix in applesauce.
  • Drain the dried fruit, reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture.
  • Mix soaking liquid into the butter mixture. Gradually add flour, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
  • Pour batter into the prepared loaf pan. Decorate the top with almonds and candied fruit slices.
  • Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
  • Remove from oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 45 g, Cholesterol 58.1 mg, Fat 20.4 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 132.6 mg, Sugar 23.6 g

GOLDEN FRUITCAKE



Golden Fruitcake image

Fruitcake has been favored by my family ever since my sister shared this light version. It's moist and filled with goodies.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 9 loaves (5 slices each).

Number Of Ingredients 14

2 packages (15 ounces each) golden raisins
1-1/2 cups shortening
2-1/4 cups sugar
8 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk
2-1/2 cups chopped walnuts
1-1/3 cups diced candied pineapple (about 8 ounces)
1 cup chopped candied cherries (about 8 ounces)
1 cup sweetened shredded coconut

Steps:

  • Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

MINIATURE GOLDEN FRUITCAKES



Miniature Golden Fruitcakes image

These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Yield Makes 48

Number Of Ingredients 12

6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins
1 1/2 cups chopped walnuts (5 1/2 ounces)
1 3/4 cups brandy
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 cup apricot jam, warmed, for topping

Steps:

  • In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
  • In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
  • Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g

CARROT FRUITCAKE



Carrot Fruitcake image

This recipe belonged to my mother and is at least 35 years old, maybe older. The cake is very moist and absolutely delicious. It is printed here just the way she made it. I on the other hand made it with some minor alterations. Instead of mixed candied fruit, I would use a mixture of my choices mainly candied cherries and pineapple as I didn't like the citron in the premixed jars. Please don't save this recipe just for the holiday season....leave out the mixed candied fruit and it already seems like less of a holiday tradition.

Provided by Sandylee

Categories     Dessert

Time 1h50m

Yield 1 cake

Number Of Ingredients 13

3 cups sifted flour
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups oil
2 cups sugar
4 eggs
3 cups grated carrots
1 cup raisins
1 cup dates, chopped
1 cup mixed candied fruit
1 1/2 cups nuts, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Grease 10" inch tube pan.
  • SIFT TOGETHER: flour, cinnamon, salt, baking soda, baking powder.
  • COMBINE: oil, sugar, and eggs one at a time.
  • Gradually combine egg mixture into dry ingredients, mixing until smooth.
  • ADD: carrots, raisins, candied fruit, dates, and chopped nuts.
  • Spoon into a greased 10" tube pan.
  • Bake at 350 degrees for 1-1/2 hours.

GOLDEN CARROT CAKE



Golden Carrot Cake image

Golden Brown Sugar gives a maple flavor to the cake. While applesauce is a healthier option to cooking oil. So half the oil, with applesauce. Half the granulated sugar with golden brown sugar. Truly Golden Carrot Cake!

Provided by oneredbyrd

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 19

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
1 cup golden brown sugar
1 cup granulated sugar
1/4 teaspoon vanilla extract (or flavoring)
1 cup cooking oil
1/2 cup applesauce
2 1/2 cups fresh grated carrots (packed)
1 (8 ounce) can crushed pineapple
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup raisins (optional)
1/2 cup softened butter or 1/2 cup margarine
1 (8 ounce) package of softened cream cheese
1 teaspoon vanilla extract (or flavoring)
1 lb confectioners powdered sugar (sifted)

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour pans.
  • Sift together, flour, baking powder, baking soda, salt, and cinnamon.
  • In a mixing bowl, beat eggs, then add both sugars.
  • Let stand until sugars dissolve, approximately 10 minutes.
  • Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
  • Stir in dry ingredients and beat until well blended, approximately 3 minutes.
  • Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
  • Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
  • Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
  • Frosting Preparations:.
  • Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
  • beat until well blended.
  • Add powdered sugar, gradually sifting into mixture.
  • Beat at high speed.
  • (If frosting is too thick, add a drop or two of milk to spreading consistency).
  • Add food coloring, or frosting coloring to frosting if desired.
  • Decorate with cute little carrots, with green toppings. Be creative!
  • Hope you enjoy my variation of this classic cake!

CARROT FRUITCAKE



Carrot Fruitcake image

Carrot Fruitcake is a special fruit cake recipe for the holidays! Flavorful moist carrot cake with candied fruit, raisins, and pecans.

Provided by Sabrina Snyder

Categories     Dessert

Time 1h30m

Number Of Ingredients 12

1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 1/2 cups carrots (, finely shredded)
1 1/2 cups flour (, divided)
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup pecans (, chopped)
1 1/4 cup mixed candied fruit (, chopped (divided))
1 cup raisins

Steps:

  • Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
  • In a large mixing bowl add the sugar, vegetable oil and eggs and whisk until smooth.
  • Whisk in the carrots.
  • Sift together 1 cup flour, baking powder, baking soda, cinnamon and salt.
  • Whisk into wet ingredients until just combined.
  • In a small bowl stir together pecans, 1 cup candied fruit and raisins with remaining 1/2 cup flour.
  • Stir into the batter.
  • Pour into loaf pan and top with remaining candied fruit.
  • Bake for 55-60 minutes.
  • Cool for 10 minutes before removing from loaf pan.

Nutrition Facts : Calories 409 kcal, Carbohydrate 59 g, Protein 4 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 27 mg, Sodium 228 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving

GOLDEN FRUITCAKE



Golden Fruitcake image

Categories     Cake     Fruit     Dessert     Bake     Christmas     Vegetarian     Raisin     Date     Fig     Pear     Apricot     Pine Nut     Spice     Brandy     Winter     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 loaves

Number Of Ingredients 17

1 7-ounce package marzipan, cut into 1/2-inch pieces
1 1/4 cups chopped dried Calimyrna figs (about 6 ounces)
3 cups combined chopped dried pears, dried apricots and pitted dates (about 15 ounces total)
1 cup golden raisins (about 5 ounces)
1/2 cup brandy
4 8 x 3 3/4 x 2 1/2-inch disposable aluminum loaf pans, 8 1/2 x 3 1/2 x 2-inch corrugated paper baking loaf forms*or 8 1/4 x 4 1/4 x 2 1/2-inch metal loaf pans
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 cup (packed) golden brown sugar
8 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups all purpose flour
1 1/2 cups pine nuts (about 6 ounces), toasted
*Corrugated paper baking loaf forms are available at some cookware stores or by mail from Sur La Table; call 800-243-0852.

Steps:

  • Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally.
  • Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan.
  • Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.

GOLDEN CARROT CAKE



Golden Carrot Cake image

Number Of Ingredients 17

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 (8-ounce) can crushed pineapple, undrained
2 eggs
1 cup firmly packed brown sugar
1/3 cup vegetable oil
1 1/2 cups shredded raw carrots
1/2 cup chopped walnuts (optional)
2 cups raisin bran cereal
FROSTING
2 tablespoons pineapple juice
1 cup powdered sugar

Steps:

  • 1. Stir together flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg. Set aside.2. Drain pineapple, reserving 2 tablespoons of pineapple juice for frosting.3. In large mixing bowl, beat together eggs, brown sugar, and oil. Stir in carrots, pineapple, walnuts, if desired, and KELLOGG'S Raisin Bran Cereal. Add dry ingredients, mixing until well combined. Pour into 9 x 9 x 2-inch baking pan coated with cooking spray.4. Bake at 350°F about 40 minutes or until wooden pick inserted near center comes out clean. Cool completely before frosting.5. To make frosting, combine pineapple juice and powdered sugar until smooth. Spread evenly over cake. Cool and store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

Golden Carrot Fruit Cake

Here are some tips for making a delicious golden carrot fruit cake:
  • Use fresh, grated carrots for the best flavour and texture.
  • Make sure your carrots are finely grated so that they distribute evenly throughout the cake batter.
  • Don't over-grate your carrots, as this can release too much water and make your cake too moist.
  • Use a combination of flours to give your cake a light and fluffy texture.
  • Add spices like cinnamon, nutmeg, and ginger to enhance the flavour of the carrots.
  • Don't over-cream your butter and sugar, as this can make your cake tough.
  • Gently mix the dry ingredients into the wet ingredients until just combined.
  • Don't over-bake your cake, as this can also make it tough.
  • Let your cake cool completely before frosting it.
Conclusion: Golden Carrot Fruit Cake is a delicious, moist, and flavorful cake that is perfect for any occasion. It is easy to make and can be customized to your liking. Be sure to follow the tips above to ensure a perfect cake every time! Happy Baking!

Related Topics