i used this recipe as a guide, but did not have the canned fruit. instead, i used half a cup of corn syrup & heated chopped dried mango, crystalized ginger & coconut, let it cool & added in place. i also used half a cup of toasted hazelnuts because i like a little crunch in my carrot loaf. because of this i had to bake it an extra 20 minutes because it is overly moist. but super delish! this is supposed to be muffins but i love my new mini bundt pan so i used it instead. make sure you cool it completely in pan before trying to remove.
healthy festive carrot bundt