Carrot Fruitcake

• Vegetarian

• Produce

  • 3 cups Carrots
  • 1 cup Dates
  • 1 cup Raisins

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1 tsp Salt
  • 2 cups Sugar

• Oils & Vinegars

  • 1 1/2 cups Canola oil

• Nuts & Seeds

  • 1 1/2 cups Nuts

• Dairy

  • 1 tbsp 2% milk

• Desserts

  • 1 cup Candied fruit, mixed

Found on tasteofhome.com

Description

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

• Directions In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat. In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining 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. 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. In a small bowl, mix confectioners sugar and enough milk to reach desired consistency; drizzle over cake. Yield: 16 servings. Originally published as Carrot Fruitcake in Taste of Home December/January 1994, p27 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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