Ingredients for Carrot Cake Fruited Carrot Loaf Or Christmas Muffins
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups granulated sugar
- Vegetable Oil
- 1 cup milk
- 1 teaspoon vanilla extract
- Carrots
- Flaked Coconut
- 1 cup raisins
- ½ cup chopped pecans
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How to Make Carrot Cake Fruited Carrot Loaf Or Christmas Muffins
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans or line a muffin tin with holiday-themed liners.
- In a large bowl, beat 2 large eggs until light and fluffy. Add 1 ½ cups granulated sugar, ½ cup vegetable oil, 1 cup milk, and 1 teaspoon vanilla extract. Beat well until combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups grated carrots, 1 cup shredded coconut, 1 cup raisins, and ½ cup chopped pecans. For the Christmas loaf, add an additional 1 cup mixed candied fruit.
- For muffins: Fill muffin cups about ¾ full. Press a maraschino cherry into the center of each muffin. Arrange 5 blanched almonds around the cherry, pointy ends towards the cherry, to create a festive design.
- For loaf: Pour batter evenly into prepared loaf pans.
- Bake for 60-70 minutes for loaves, or 20-25 minutes for muffins, or until a wooden skewer inserted into the center comes out clean. Add 10-15 minutes to baking time if using the extra candied fruit for the Christmas loaf.
- Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting. For extra presentation, serve the loaf in a footed glass server with a dome lid.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
129g
Fat
22g
Carbs
18g
