Posted by: A Part of the Solution | December 13, 2010

Carrot Fruitcake

Is it a carrot cake? Is it a fruitcake? Is it so delicious no one cares what you call it so long as they can have seconds? Just say yes to this wholesome standard derived from the vegetarian classic Laurel’s Kitchen. Let me reassure you, this holiday treat doesn’t taste wholesome. This carrot cake tastes yummy.

Besides tasting good, the carrot cake contains no eggs or dairy (unless you use butter for your fat). In fact, this carrot cake is low in fat–though high in flavor. If you can’t have nuts, add more dried fruit (plumped in brandy is better, but o.j. works OK as does cider). If you don’t like raisins, use apricots chopped up or dried tart cherries or dates–or dried mangoes. This carries the flavors of the season, and it lasts and lasts; well, it would but it’s really too tasty to be standing around getting older.

Carrot Fruitcake

1 cup packed grated carrots

1 cup raisins

3/4 cup honey

1 TBSP fresh grated ginger

1 tsp each cinnamon, allspice and salt

1/2 tsp fresh grated nutmeg

1/4 tsp cloves

2 TBSP oil (here’s a good place to use some of that lovely walnut oil you might have in your fridge)

1 1/2 cups water

1 1/2 cups whole wheat flour

1 tsp baking soda

1/2 cup wheat germ

1/2 cup chopped walnuts, or pecans or hazelnuts or almonds–or whatever you like and have

Preheat the oven to 300°. In a medium sized saucepan, cook the carrots, raisins, honey, oil and spices in the water for 10-12 minutes. Allow this to cool to room temperature.

Mix together the flour, baking soda, wheat germ and nuts. Combine the dry ingredient mixture with the wet mixture. Don’t over blend. Pour the batter into two small, well-greased loaf pans. Lately, I’ve been using my mini-bundt cake plaque–and this makes six of those one cup versions–filled about 2/3 full.

Bake for 45-50 minutes. If you hold it to your ear, you won’t hear any of the ‘fizzing’ which is the chemical reaction of active baking–that’s how you’ll know when it’s done.

Allow the cakes to cool completely. This carrot cake is very moist, but it shouldn’t be goopy in the center when you cut into it.

If you need to glaze the carrot cakes to make them extra special:

1 cup sifted confectioners’ sugar (sift onto wax paper, then gently spoon into your dry measuring cup, then level the cup over the wax paper with the back of a knife. If I hear you’ve been banging the cup on the counter to level its contents, I will find you and you will be sorry)

1/2 lemon, juice and zest

1 tiny pinch of salt

Stir these ingredients together and paint over the top of the cakes before they cool completely. Wow. If you did lots of littler carrot cakes, then you’ll want to double the glaze recipe. Go for it.

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