Carrot Fruitcake Recipe
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
- 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
- 1 cup confectioners' sugar
- 1 to 2 tablespoons 2% milk
- 1. In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat.
- 2. 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. tube pan.
- 3. 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.
- 4. In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake. Yield: 16 servings.
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.
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