Golden Carrot Fruitcake Recipe

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Golden Carrot Fruitcake Recipe

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Start a new holiday tradition with this flavorful golden fruitcake from Judy Junwirth of Athol, South Dakota.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1-1/2 cups vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 3 cups 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 mixing 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.
Originally published as Carrot Fruitcake in Taste of Home October/November 1997, p18

Nutritional Facts

1 each: 282 calories, 14g fat (2g saturated fat), 27mg cholesterol, 198mg sodium, 37g carbohydrate (25g sugars, 2g fiber), 4g protein.

  • 1-1/2 cups vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 3 cups 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
  1. In a mixing 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.
Originally published as Carrot Fruitcake in Taste of Home October/November 1997, p18

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