Whole Wheat, Carrot and California Raisin Gugelhopf

This European bread is a great addition to any feast.
  • Yields 1 loaf
  • Details

    • Serving Size: 128 grams


    • 2 cups sugar
    • 1 cup brown sugar
    • 3 1/3 cups whole wheat flour
    • 2/3 cup bread flour
    • 2/3 cup cake flour
    • 5 teaspoons baking soda
    • 1 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1 3/4 cups vegetable oil
    • 9 whole eggs (1 3/4 cups)
    • 2 1/2 tablespoons California raisin juice concentrate*
    • 4 1/2 cups grated carrots
    • 1 1/4 California natural raisins, soaked in dark rum
    • 2/3 cup California golden raisins, soaked in Cognac
    • 1 1/4 cups chopped walnuts
    • 1/3 cup chopped pistachios
    • butter
    • finely chopped walnuts
    • apricot preserves
    • walnut halves
    • Raisins
    • Pistachios
    • Marzipan carrots


    Mix first 9 ingredients together. Add vegetable oil, eggs and raisin juice concentrate; mix well. Combine carrots and raisins; mix well and stir into batter along with nuts. Brush gugelhopf mold with butter and coat with finely chopped walnuts. Fill with bread mixture. Bake at 375ºF about 45 minutes. Remove from pan and turn onto wire rack. While still hot brush with hot apricot preserves. Garnish with marzipan carrots, walnut halves, raisins and pistachios.

    Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

    Nutrition Facts Per Serving

    Calories 450 (45% from fat); Total Fat 23g (sat 2.5g, mono 12g, poly 8g, trans 0g ); Cholesterol 80mg; Protein 7g; Carbohydrate 57g; (Dietary Fiber 4g; Sugars 36g; ); Iron 2mg; Sodium 400mg; Calcium 47mg; Potassium 336mg

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