I’ve tried many carrot cake recipes and this fruit infused version is my favorite! Believe me or not, I made up this recipe using my original carrot cake recipe plus a few additions I found in my fridge like mixed frozen fruit. This carrot cake is literally an EXPLOSION of flavors: carrot, raisins, frozen fruit, dark chocolate, coconut and vanilla. The ingredients mix beautifully together and produce a unique taste and a very dense cake full of flavor. It is the most tempting moist carrot cake you will ever try, and believe me – a classic favorite for a crowd where not a crumb will be left behind.
Give it a try, and why be a little adventurous and include some of your own ingredients? If you are a fan of hummingbird cake, add some chopped pineapple to the mix for a tropical version that will taste even better with the coconut frosting! Or why not toast your coconut and sprinkle it on top for a nutty flavor?
*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!
Fruit Explosion Carrot Cake with Coconut Icing
A fruit infused carrot cake with loads of flavor and surprises!
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1⁄2 teaspoon salt
- 2 tsp ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 3/4 cup grated carrot
- 1⁄2 cup raisins
- 1⁄4 cup vegetable oil
- 1 tsp white vinegar
- 1 cup water
- 1 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 7 tablespoons milk
- Baking chocolate
- Oil
- Butter
- Mixed Frozen Fruit
- 1. Preheat oven to 180C and grease and flour a rectangular cake pan. Mix dry ingredients together (first 6 ingredients), place aside. In a separate bowl, mix all wet ingredients together and then combine with the dry ingredients until well combined.
- 2. Pour into pan and bake for about 25 mins or until toothpick comes out clean.
- 1. Using a mixer with a whisk attachment, combine butter and vanilla in a large mixing bowl until creamy.
- 2. Gradually beat in the powdered sugar.
- 3. Slowly beat in milk and continue mixing until thick and fluffy.
- 1. Cut rectangular cake in half straight down the middle (cutting across the long side).
- 2. Slather a thick layer of icing on one layer and then place then next layer on top. (Your cake needs to be cooled COMPLETELY or else the icing will melt.)
- 3. Using the rest of the icing, ice the whole cake and arrange mixed frozen fruit all over the top of the cake.
- 4. To make the chocolate syrup icing simply place a few bars of baking chocolate in a small pan over medium heat. Place a spoon full of butter and a spoon or two of oil (oil makes the chocolate shiny). Mix with a spoon consistently to prevent burning until melted and combined.
- 5. Drizzle chocolate syrup all over cake and place in fridge to chill and set before serving. Voila!
