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Carrot Fruitcake

Total Time

Prep: 20 min. Bake: 1 hour 15 min. + cooling

Makes

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
Carrot Fruitcake Recipe photo by Taste of Home

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, 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.

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