Print Options

Back to Carrot Fruitcake >

Include these items:

Select reviews >

Taste of Home Logo

Carrot Fruitcake

 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.
Nutritional 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.