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Golden Carrot Fruitcake

 Golden Carrot Fruitcake
Start a new holiday tradition with this flavorful golden fruitcake from Judy Junwirth of Athol, South Dakota.
32 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1-1/2 cups vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 3 cups King Arthur Unbleached 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,

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Golden Carrot Fruitcake (continued)

Nutritional Facts: 37 g carbohydrate, 2 g fiber, 4 g protein.