Carrot Fruit Cake

Carrot Fruit Cake Recipe - Delicious and Nutritious Dessert

Preparation time: 2 hours | Cooking time: 1 hour | Servings: 8

Introduction

Carrot fruit cake is a delicious and moist dessert that combines the sweetness of carrots with the tartness of dried fruits. This recipe is perfect for any occasion, whether it's a special celebration or just a casual gathering with friends and family.

History

Carrot fruit cake has been a popular dessert for many years, with variations of the recipe dating back to the early 19th century. Originally, carrots were used in cakes as a sweetener when sugar was scarce. Over time, the recipe evolved to include a variety of dried fruits and nuts, adding depth and complexity to the flavor profile.

Ingredients

1 tbsp of powdered sugar
1.5 cups of sugar
1.75 cups of sifted all-purpose flour
2 tsp of baking powder
0.5 cup of chopped dried apricot
0.5 cup of chopped dried peaches
0.5 cup of chopped nuts
0.5 cup of chopped figs
3 tbsp of bourbon
2 tsp of ground cinnamon
0.5 tsp of salt
0.25 tsp of ground nutmeg
0.25 tsp of ground allspice
0.75 cup of toasted pecans
3 eggs
1 cup (2 sticks) of unsalted butter, cut into 8 pieces
2 tsp of vanilla extract
2 large carrots, peeled

How to prepare

Preheat the oven to 325°F (163°C).
Generously butter a 2 cup bundt pan.
Dust the pan with flour.
In a medium bowl, combine 0.5 cup of chopped dried apricots, 0.5 cup of chopped dried peaches, 0.5 cup of chopped figs, and bourbon.
Let the mixture stand for 2 hours, stirring occasionally.
In a mixing bowl, place flour, baking powder, cinnamon, salt, nutmeg, and allspice.
Sift the dry ingredients thoroughly.
Add pecans and chopped nuts to the dry ingredients and transfer to a sheet of waxed paper.
In a work bowl, place eggs and then 1.5 cups of sugar.
Process the mixture until it becomes thick and light, which should take about 1 minute.
Add butter and vanilla to the mixture.
Process the mixture again until it becomes fluffy, scraping down the sides of the bowl as necessary, which should take about 1 minute.
Transfer the egg mixture to a large bowl.
Shred carrots and mix them into the dried fruit mixture.
Add 0.25 cup of the dry ingredients and toss to coat, separating the fruit pieces.
Gently stir the fruit mixture into the egg mixture.
Fold in the remaining dry ingredients.
Transfer the batter to the prepared bundt pan.
Bake until a tester inserted near the center of the cake comes out clean, which should take about one hour.

Variations

Add shredded coconut or pineapple for a tropical twist.
Substitute the dried fruits with raisins, cranberries, or dates for a different flavor profile.
Use different nuts like walnuts, almonds, or pistachios for added crunch.

Cooking Tips & Tricks

Make sure to generously butter and flour the bundt pan to prevent the cake from sticking.

- Let the dried fruit mixture soak in bourbon for at least 2 hours to enhance the flavors.

- Sift the dry ingredients thoroughly to ensure a light and fluffy texture.

- Fold in the dry ingredients gently to avoid overmixing, which can result in a dense cake.

Serving Suggestions

Serve carrot fruit cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Pair it with a cup of hot tea or coffee for a delightful afternoon snack.

Cooking Techniques

Be sure to properly prepare the bundt pan by buttering and flouring it to prevent the cake from sticking.

- Sift the dry ingredients thoroughly to ensure a light and fluffy texture.

- Fold in the dry ingredients gently to avoid overmixing and resulting in a dense cake.

Ingredient Substitutions

Substitute the bourbon with orange juice or apple cider for a non-alcoholic version.

- Use vegetable oil or coconut oil instead of butter for a dairy-free option.

- Swap the nuts for seeds like pumpkin seeds or sunflower seeds for a nut-free alternative.

Make Ahead Tips

Carrot fruit cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cake for up to 3 months and thaw it in the refrigerator before serving.

Presentation Ideas

Decorate the carrot fruit cake with a dusting of powdered sugar or a drizzle of cream cheese frosting for an elegant finish. Garnish with fresh mint leaves or edible flowers for a pop of color.

Pairing Recommendations

Pair carrot fruit cake with a glass of sweet dessert wine like Moscato or Riesling for a delightful combination. Alternatively, enjoy it with a cup of hot tea or coffee for a cozy treat.

Storage and Reheating Instructions

Store leftover carrot fruit cake in an airtight container at room temperature for up to 3 days. To reheat, place individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of carrot fruit cake contains around 300 calories, making it a relatively low-calorie dessert option. However, be mindful of portion sizes to avoid consuming excess calories.

Carbohydrates

Carrot fruit cake is a carbohydrate-rich dessert, with each serving containing approximately 45 grams of carbohydrates. Carbohydrates are the body's primary source of energy and are essential for overall health and well-being.

Fats

This recipe contains a moderate amount of fats, with each serving providing around 15 grams of fat. Fats are important for nutrient absorption and hormone production, but it's important to consume them in moderation for optimal health.

Proteins

Carrot fruit cake is not a significant source of protein, with each serving containing approximately 4 grams. Protein is essential for muscle growth and repair, so be sure to include other protein-rich foods in your diet to meet your daily requirements.

Vitamins and minerals

Carrot fruit cake is a good source of vitamins and minerals, particularly vitamin A from the carrots. It also contains essential nutrients like vitamin C, potassium, and fiber from the dried fruits and nuts.

Alergens

This recipe contains nuts and eggs, which are common allergens. If you have allergies to these ingredients, be sure to substitute them with suitable alternatives or omit them altogether.

Summary

Carrot fruit cake is a delicious and nutritious dessert option that provides a good balance of carbohydrates, fats, and essential nutrients. Enjoy it in moderation as part of a well-rounded diet.

Summary

Carrot fruit cake is a delightful dessert that combines the sweetness of carrots with the tartness of dried fruits and nuts. With a moist and tender crumb, this cake is perfect for any occasion and is sure to impress your guests. Enjoy a slice with a cup of tea or coffee for a delicious treat that will satisfy your sweet tooth.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Carrot Fruit Cake. It was tucked away in an old recipe book that belonged to my grandmother, passed down through the generations. The pages were worn and stained, a testament to the many hours spent in the kitchen creating delicious dishes for my family.

I remember the first time I made this Carrot Fruit Cake. It was a crisp autumn day, the leaves falling in a riot of colors outside my kitchen window. I gathered the ingredients - carrots, dried fruits, nuts, and spices - and set to work. As I grated the carrots and chopped the fruits, the sweet and spicy aroma filled the air, reminding me of holidays past and the warmth of family gatherings.

The recipe itself was a mystery, a blend of flavors and textures that I had never encountered before. It called for a secret ingredient - a splash of rum - that added a depth of flavor and richness to the cake. I followed the instructions carefully, mixing and folding the ingredients together until they formed a thick and fragrant batter.

As the cake baked in the oven, the scent of cinnamon and nutmeg wafted through the house, drawing my children and grandchildren into the kitchen with eager anticipation. When I finally pulled the cake from the oven, golden and steaming, I knew I had created something special.

The first bite of Carrot Fruit Cake was a revelation. The combination of sweet carrots, tart fruits, and crunchy nuts was a symphony of flavors that danced on my tongue. The rum added a boozy kick that lingered on the palate, a subtle reminder of the care and attention I had put into creating this delectable dessert.

Over the years, I have made this Carrot Fruit Cake many times, each time tweaking the recipe slightly to suit my tastes and those of my family. I have shared the recipe with friends and neighbors, passing on the tradition of this beloved dessert to a new generation.

But the true magic of this Carrot Fruit Cake lies not in the ingredients or the method of preparation, but in the memories it evokes. Each time I make this cake, I am transported back to that crisp autumn day, surrounded by loved ones and the scent of spices and fruits mingling in the air.

As I sit here now, writing this story, I can almost taste the Carrot Fruit Cake once more. The warm flavors, the tender crumb, the hint of rum - all combine to create a dessert that is truly timeless. And as I look back on the years spent in my kitchen, experimenting with recipes and creating new traditions, I am grateful for the joy and comfort that cooking has brought me.

So if you ever come across a recipe for Carrot Fruit Cake, tucked away in an old recipe book or shared by a friend, I urge you to give it a try. Let the flavors and memories come together in a symphony of taste and emotion, and savor each bite as if it were a gift from the past. For in that simple cake lies a world of love and tradition, waiting to be shared with those you hold dear.