This Carrot Fruit Cake is a rich, moist dessert that balances the earthy sweetness of grated carrots with the tart chew of dried peaches, figs, and apricots. A splash of bourbon adds depth and warmth to the batter, while warm spices like cinnamon, nutmeg, and allspice create a comforting aroma. The addition of toasted pecans provides a delightful crunch against the tender crumb. Perfect for holiday gatherings, afternoon tea, or as a special treat on a crisp autumn day, this cake brings together classic flavors in a sophisticated package. It’s an elegant yet approachable recipe that feels homemade and inviting.
Carrot Fruit Cake
Description
This Carrot Fruit Cake is a rich, moist dessert that balances the earthy sweetness of grated carrots with the tart chew of dried peaches, figs, and apricots. A splash of bourbon adds depth and warmth to the batter, while warm spices like cinnamon, nutmeg, and allspice create a comforting aroma. The addition of toasted pecans provides a delightful crunch against the tender crumb. Perfect for holiday gatherings, afternoon tea, or as a special treat on a crisp autumn day, this cake brings together classic flavors in a sophisticated package. It&# 226;ÂÂs an elegant yet approachable recipe that feels homemade and inviting.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
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In a small bowl, combine 1/2 cup chopped dried peaches, 1/2 cup chopped dried Calimyrna figs, 1/2 cup chopped dried apricots, and 3 tablespoons bourbon. Let soak for 15 minutes to soften the fruit.
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In a medium bowl, whisk together 1 3/4 cups sifted all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
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In a large bowl, cream together 1 1/2 cups sugar and 1 cup (2 sticks) softened unsalted butter until light and fluffy, about 3-4 minutes.
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Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 2 teaspoons vanilla extract.
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Add the grated carrots (from 2 large peeled carrots) to the wet ingredients and mix until combined.
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Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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Drain the bourbon-soaked fruits, reserving the liquid. Fold the fruits and 3/4 cup toasted pecans into the batter. If the batter seems too thick, add a tablespoon of the reserved bourbon liquid.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.
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Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
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Dust with 1 tablespoon powdered sugar before slicing and serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 14.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 0.6g3%
- Sugars 2.8g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
