This delightful carrot and fruit loaf cake recipe is perfect for any occasion. The combination of grated carrots and tropical fruit creates a moist and flavorful cake that is sure to impress. The recipe yields 15 pieces of 3x6 loaves, making it ideal for sharing with family and friends.
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Preheat oven to 350°F.
Grease 3x6-inch loaf pans and line them with parchment paper.
In a large bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.
In another large bowl, cream the butter, sugar, and eggs. Fold in grated carrots until well combined.
Add the dry ingredients to the wet ingredients and mix well. Fold in half of the drained ALL NATURAL SEASONS Tropical Fruit.
Pour the batter into the prepared pans. Top each loaf with the remaining tropical fruit. Bake for 25 minutes.
Ensure the tropical fruit is well-drained to avoid excess moisture in the batter.
Use fresh, finely grated carrots for the best texture and flavor.
Allow the loaves to cool completely before slicing to maintain their shape.
Can I use a different type of fruit?
Yes, you can substitute the tropical fruit with other canned or fresh fruits, but ensure they are well-drained.
How do I store the loaf cakes?
Store the loaf cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the loaf cakes?
Yes, wrap each loaf tightly in plastic wrap and store in the freezer for up to 3 months.
Can I use whole wheat flour instead of all-purpose flour?
You can use whole wheat flour, but it may slightly alter the texture and flavor of the cake.
What size should the grated carrots be?
Grate the carrots finely for a smoother texture in the cake.
