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Carrot Pineapple Fruitcakes

Carrot Pineapple Fruitcakes recipe image
These Carrot Pineapple Fruitcakes are a delightful twist on traditional holiday baking, offering a moist crumb and vibrant tropical notes. The combination of finely grated carrots and crushed pineapple keeps the loaves incredibly tender, while warm spices like cinnamon, nutmeg, and cloves provide that comforting, festive aroma. Made with applesauce for added moisture and egg whites for a light texture, these cakes are naturally vegan-friendly yet rich in flavor. They are perfect for afternoon tea, holiday gatherings, or as a thoughtful gift. The optional powdered sugar icing adds a delicate finish, making each bite a sweet and satisfying conclusion to any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Calories: 698.4
Dietary: Vegetarian
Description
These Carrot Pineapple Fruitcakes are a delightful twist on traditional holiday baking, offering a moist crumb and vibrant tropical notes. The combination of finely grated carrots and crushed pineapple keeps the loaves incredibly tender, while warm spices like cinnamon, nutmeg, and cloves provide that comforting, festive aroma. Made with applesauce for added moisture and egg whites for a light texture, these cakes are naturally vegan-friendly yet rich in flavor. They are perfect for afternoon tea, holiday gatherings, or as a thoughtful gift. The optional powdered sugar icing adds a delicate finish, making each bite a sweet and satisfying conclusion to any meal.
Ingredients
  • 3 cup Unbleached flour
  • 1 tablespoon Baking powder
  • 2 teaspoon Cinnamon
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Cloves
  • 1/2 teaspoon Salt
  • 1 cup Applesauce -- at room
  • 3/4 cup Granulated sugar
  • 3/4 cup Brown sugar -- packed
  • 4 egg whites Egg whites -- whipped
  • 1 teaspoon Vanilla
  • 2 cup Carrots -- grated
  • 1 20 oz can Pineapple -- crushed/drained
  • As needed Powdered sugar icing
Directions
  1. 1
    Preheat your oven to 350F (175C).
  2. 2
    Lightly grease two 9x5-inch loaf pans with cooking spray and dust with a little flour, tapping out the excess.
  3. 3
    In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and salt.
  4. 4
    In a separate large bowl, combine the applesauce, granulated sugar, brown sugar, whipped egg whites, and vanilla extract.
  5. 5
    Stir in the grated carrots and well-drained crushed pineapple into the wet mixture.
  6. 6
    Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined; do not overmix.
  7. 7
    Divide the batter evenly between the two prepared loaf pans.
  8. 8
    Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
  9. 9
    Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  10. 10
    Once cooled, brush with powdered sugar icing and decorate as desired before serving.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 698.4kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 2967.1mg124%
Total Carbohydrate 148.5g50%
Dietary Fiber 7.8g32%
Sugars 6.6g
Protein 18.3g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot cake, pineapple cake, fruitcake, vegan dessert, holiday baking, spiced cake, applesauce cake, moist cake, loaf cake, egg white, cinnamon, nutmeg, grated carrots, crushed pineapple, brown sugar, powdered sugar icing, homemade dessert, easy baking, spice cake, fruit loaf
Read it online: https://www.chefs-mate.com/recipe/carrot-pineapple-fruitcakes/