Carrot Fruitcake Recipe

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Start a new holiday tradition with this flavorful golden fruitcake from Judy Junwirth of Athol, South Dakota.

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Carrot Fruitcake Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 32 Servings

15 60 75

Ingredients

1-1/2 cups vegetable oil
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
1-1/2 cups coarsely chopped nuts
1 cup each raisins, chopped dates and mixed candied fruit

Directions

In a bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the egg mixture. Beat until smooth. Stir in remaining ingredients.
Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely. Yield: 2 loaves.

Nutritional Facts 1 serving (1 each) equals 282 calories, 14 g fat (2 g saturated fat), 27 mg cholesterol, 198 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Carrot Fruitcake in Taste of Home October/November 1997, p18