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Carrot Fruitcake

Even those who don't care for fruit cake will love this special holiday dessert. It's a great way to "dress up" that old favorite, carrot cake. Why not see if your family agrees? —Ann Parden, Chunchula, Alabama

16 ServingsPrep: 20 min. Bake: 1 hour 15 min. + cooling

Ingredients

1-1/2 cups chopped nuts
1 cup chopped mixed candied fruit
1 cup chopped dates
1 cup raisins
3 cups all-purpose flour, divided
2 cups sugar
1-1/2 cups canola oil
4 eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

Directions

In a small bowl, combine the nuts, candied fruit, dates, raisins. Add
1/2 cup flour; toss to coat.
In a large bowl, combine sugar and oil. Add eggs, one at a time,
beating well after each addition. In another bowl, mix the remaining
flour, baking powder, baking soda, cinnamon and salt. Gradually add
to sugar mixture, beating until smooth. (Batter will be stiff.) Fold
in carrots and nut mixture. Transfer to a greased and floured 10-in.

2 of 2

Carrot Fruitcake (continued)

Directions (continued)

tube pan.
Bake at 350° for 75-80 minutes or until a toothpick inserted in
center comes out clean. Cool in pan for 15 minutes before removing
to a wire rack to cool completely.
In a small bowl, mix confectioners' sugar and enough milk to reach
desired consistency; drizzle over cake. Yield: 16 servings.

Nutrition Facts: 1 slice equals 565 calories, 29 g fat (3 g saturated fat), 53 mg cholesterol, 395 mg sodium, 75 g carbohydrate, 4 g fiber, 8 g protein.