Carrot Fruitcake - 2

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Nuts - chopped
1 cup	110g / 3.9oz	Mixed candied fruit - chopped
1 cup	146g / 5.1oz	Dates - chopped
1 cup	160g / 5.6oz	Raisins
3 cups	187g / 6.6oz	All-purpose flour - divided
2 cups	396g / 13oz	Sugar
1 1/2 cups	355ml	Vegetable oil
4		Eggs
2 teaspoons	10ml	Baking powder
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Ground cinnamon
1 teaspoon	5ml	Salt
3 cups	330g / 11oz	Carrots - 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.

Source:
Taste of Home Magazine, Dec/Jan '94

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