…at least most seasons Who doesn’t like carrot cake?? Well this one can be tweaked to fit many moods. As is, it’s a twist on traditional fruit cake. At Easter you can use candied orange and lemon peel in place of candied mixed fruit. For fall gatherings, just put in carrots, dates, and I like to used chopped dried pineapple (about a 1/2 cup)in all versions. You can mix, match or add to make it you own!!
I made eight small loaves and the baking time will vary quite a bit. You will need to check after about 30 minutes and see how the cakes are doing. If you opt for cupcakes, I would start at 15 minutes and adjust time from there. So far the reviews have been a big thumbs-up, so whichever version you choose I hope there are no leftovers
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
- 1-1/2 cups chopped nuts (I used walnuts)
- 1 cup chopped mixed candied fruit
- 1 cup chopped dates
- 1 cup raisins (I used dried cranberries)
- 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
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons 2% milk
- 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 (remember to watch and adjust time for small things like cupcakes or individual loaves) 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.
1 slice: 565 calories, 29g fat (3g saturated fat), 53mg cholesterol, 395mg sodium, 75g carbohydrate (49g sugars, 4g fiber), 8g protein