Carrot Fruit Cake
A moist and flavorful carrot fruit cake combining bananas, pineapple, and nuts, perfect for brunches or dessert, offering a delightful mix of sweetness and spice.
Ingredients
- 3 cups all-purpose flour ⓘ
- 1 1/3 cups Domino granulated sugar ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 2 eggs ⓘ
- 3/4 cup oil ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1 (8 oz) can unsweetened crushed pineapple ⓘ
- 2 cups diced bananas ⓘ
- 1 1/2 cups grated carrots ⓘ
- 1 cup chopped pecans or walnuts ⓘ
Instructions
- Combine the flour, sugar, baking soda, salt, and ground cinnamon in a bowl, stirring well.
- In a separate bowl, mix the beaten eggs, oil, vanilla extract, and crushed pineapple.
- Add the wet ingredients to the dry ingredients and stir until well blended.
- Fold in the diced bananas, grated carrots, and chopped pecans until just combined.
- Pour the batter into a greased and floured 10-inch Bundt pan.
- Bake at 350°F (175°C) for 60 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the cake in the pan for 20 minutes, then remove and let cool completely on a wire rack.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute applesauce for half of the oil to reduce fat, or use a gluten-free flour blend for a gluten-free version. If you prefer a sweeter cake, increase the sugar slightly or add more crushed pineapple. This cake can also be enhanced with spices like nutmeg or ginger for extra warmth.
Serving Suggestions
Serve slices of this moist Carrot Fruit Cake with a dollop of cream cheese frosting or a scoop of vanilla ice cream. It pairs beautifully with Spiced Pumpkin Pancakes for a delightful brunch spread. For a refreshing contrast, serve alongside a fruit salad or a cup of Fruity Cottage Cheese. This cake is perfect for celebrations or as a comforting dessert.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate it for up to a week. For reheating, warm individual slices in the microwave for 10-15 seconds, or enjoy it cold. This cake also freezes well for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Fruit Cake contains roughly 860 calories, with 6g protein, 73g carbohydrates, and 67g fat. It is an excellent source of dietary fiber (101% of the Daily Value), vitamin A (73% of the Daily Value), and calcium (35% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 641mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Absolutely! While the recipe calls for pecans or walnuts, feel free to use your favorite nuts such as almonds or hazelnuts. Just make sure to chop them finely so they blend well into the cake, adding both texture and flavor.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. It actually tastes better the next day as the flavors meld together. Just ensure it is completely cool before wrapping it tightly in plastic wrap and storing it at room temperature or in the fridge.
What can I serve with Carrot Fruit Cake?
Carrot Fruit Cake is delicious on its own, but you can elevate the experience by serving it with whipped cream or ice cream. Pair it with coffee or tea for afternoon gatherings. It also works well alongside other American recipes, like Sugar Cookie Jewels, for a fun dessert table.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).