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Carrot Fruitcake - 2

Type: Fruit
Courses: Dessert
Serves: 12 people

Recipe Ingredients

1 1/2 cups 219g / 7.7ozNuts - chopped
1 cup 110g / 3.9ozMixed candied fruit - chopped
1 cup 146g / 5.1ozDates - chopped
1 cup 160g / 5.6ozRaisins
3 cups 187g / 6.6ozAll-purpose flour - divided
2 cups 396g / 13ozSugar
1 1/2 cups 355mlVegetable oil
4   Eggs
2 teaspoons 10mlBaking powder
2 teaspoons 10mlBaking soda
2 teaspoons 10mlGround cinnamon
1 teaspoon 5mlSalt
3 cups 330g / 11ozCarrots - finely shredded
  Confectioner's sugar icing - optional

Recipe Instructions

Combine nuts, fruit, dates and raisins with 1/2 cup of flour; set aside.

In a large mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition.

Combine baking powder, baking soda, cinnamon, salt and remainder of flour; gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and fruit mixture. Spoon into a greased and floured 10" tube pan.

Bake at 350F for 1 hour and 20 minutes or until cake tests done. Cool for 15 minutes before removing from pan to cool on a wire rack. If desired, drizzle with confectioner's sugar icing when cooled.

Taste of Home Magazine, Dec/Jan '94


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