Carrot Fruitcake Recipe

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 eggs
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 cups finely shredded carrots
• Confectioners' sugar icing, optional

Directions

• Combine nuts, fruit, dates and raisins with 1/2 cup flour; set aside.
• In a large bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Combine the baking powder, baking soda, cinnamon, salt and remaining 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-in. tube pan.
• Bake at 350° for 1 hour and 20 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, drizzle with icing. Yield: 12-16 servings.

Prep: 20 min. Bake: 1 hour 20 min. + cooling

Nutrition Facts: 1 serving (1 piece) equals 565 calories, 29 g fat (3 g saturated fat), 53 mg cholesterol, 395 mg sodium, 75 g carbohydrate, 4 g fiber, 8 g protein.

Servings 12-16