Carrot Fruitcake
Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama
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 large 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
Reviews
This is a very good fruitcake. I made loves for gifts instead of bundt pan and got 2 9x5 loaves and 4 mini loaves! Be careful if you have a little dog who likes to climb on tables, though--our little one ate one mini loaf and part of a big one while they were cooling on the table. Don't know if he shared any with his brother. Won't make that mistake again
I have given this for gifts during the holiday season and everyone loves it!
I prepared this recipe 1/5/14 for the first time-it was in my First Edition of TOH Crate o'Recipes ! I did make adjustments on this recipe-but for the most part, I found it a very simple cake to prepare! I added 1-1/2 Tbsp. ground Navel orange since I had about that amount left & I did use 2 tsp. vanilla extract after beating the eggs into the sugar-oil mixture! I added the eggs after creaming the sugar & oil together at 1 time-for me that worked well! I just used 1 cup of chopped pecans/walnuts mixed together! Instead of chopped dates, I used 1/2 green and 1/2 red candied cherries to make 1 cup! I used a combination of shredded carrots/unpeeled apple (Royal Gala or Fuji or Granny Smith type apple) to equal 3 cups! I baked cake for 70 to 80 minutes-I purposely timed the cake for 70 minutes to see how the baking time will work for me! I also found the batter NOT stiff-it was easy to pour into the pan! (I did have a round10" tube pan from waaaaaay back which I'd brought with me to my Burbridge Rd. home ! This pan I put to use today for this cake! (That was the first tube pan I acquired before I purchased MORE tube pans & Bundt pans! I'd also acquired 2 fluted Bundt pans from my previous home & brought them to Hatboro!) I'm hoping that this recipe turns out-it's very similar to a carrot cake I've baked before! Thank you, Ann Parden, for this recipe! This JUST might be the cake to use if I ever want to bake a carrot fruitcake again-combining carrots with candied fruit IS a very creative way to use up carrots and dress up a carrot cake! The cake came out beautifully! It turned out easily from the tube pan & wasn't overbaked! I just baked the cake 70 minutes! I used a cake tester and for me that worked-it came out clean! I cooled cake 15 minutes before turning cake out of pan & ran a knife around edges to loosen cake from pan! delowenstein
The best fruitcake ever,my husband and I ate this cake in one week.Today i'm making one for my sister as a care package as she loves carrot cake,but this one definately my favorite.This one is 5star keeper.Instead of the mixed candied fruit i used sultanas or candied pineapple.DELICIOUS!!!!!!!!