Fruit & Carrot Cake

• 2/3 cup sugar
• 2/3 cup packed brown sugar
• 2 large eggs
• 1/3 cup unsweetened applesauce
• 1/4 cup canola oil
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups shredded carrots
• 1/3 cup finely chopped dried apricots
• 1/3 cup dried currants
• 3 tablespoons chopped crystallized ginger
• 1 can (6 ounces) unsweetened pineapple juice
• 1/2 cup orange juice
• 2 tablespoons honey
• 2 tablespoons finely chopped dried apricots
• 1 tablespoon dried currants
• 4 teaspoons chopped pecans, toasted

1. In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking powder, cinnamon and salt; gradually beat into sugar mixture until blended (batter will be thick). Stir in the carrots, apricots, currants and ginger.
2. Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; pour batter into pan. Bake at 350u0b0 for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, in a small saucepan, combine the pineapple juice, orange juice and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until mixture is reduced to 1/3 cup. Remove from the heat; cool for 15 minutes. Stir in apricots and currants. Spoon over cake. Sprinkle with pecans.

sugar, brown sugar, eggs, unsweetened applesauce, canola oil, vanilla, allpurpose, baking powder, ground cinnamon, salt, carrots, apricots, currants, ginger, pineapple juice, orange juice, honey, apricots, currants, pecans

Taken from www.tasteofhome.com/recipes/fruit-carrot-cake/ (may not work)