Taste of Home
Carrot Fruitcake
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
YIELD: 16 servings.
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
Directions
-
1.
In a small bowl, combine the nuts, candied fruit, dates and raisins. Add 1/2 cup flour; toss to coat.
-
2.
In a large bowl, combine sugar and oil. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix the remaining 2 1/2 cups 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.
Nutrition Facts
1 piece: 565 calories, 29g fat (3g saturated fat), 53mg cholesterol, 395mg sodium, 75g carbohydrate (49g sugars, 4g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC