Best Carrot Fruitcake Recipes
CARROT FRUITCAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.
CARROT FRUITCAKE
This recipe belonged to my mother and is at least 35 years old, maybe older. The cake is very moist and absolutely delicious. It is printed here just the way she made it. I on the other hand made it with some minor alterations. Instead of mixed candied fruit, I would use a mixture of my choices mainly candied cherries and pineapple as I didn't like the citron in the premixed jars. Please don't save this recipe just for the holiday season....leave out the mixed candied fruit and it already seems like less of a holiday tradition.
Provided by Sandylee
Categories Dessert
Time 1h50m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease 10" inch tube pan.
- SIFT TOGETHER: flour, cinnamon, salt, baking soda, baking powder.
- COMBINE: oil, sugar, and eggs one at a time.
- Gradually combine egg mixture into dry ingredients, mixing until smooth.
- ADD: carrots, raisins, candied fruit, dates, and chopped nuts.
- Spoon into a greased 10" tube pan.
- Bake at 350 degrees for 1-1/2 hours.
GOLDEN CARROT FRUITCAKE
Start a new holiday tradition with this flavorful golden fruitcake from Judy Junwirth of Athol, South Dakota.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the egg mixture. Beat until smooth. Stir in remaining ingredients. , Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts : Calories 282 calories, Fat 14g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 198mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
CARROT FRUITCAKE
Steps:
- Combine nuts, fruit, dates and raisins with 1/2 C. flour and set aside. In large mixing bowl combine sugar and oil; mix well. Add eggs one at a time mixing well after each addition.Combine remaining flour with soda, baking powder, cinnamon and salt; gradually add to sugar mixture, beating until smooth. Fold in carrots and fruit mixture. Spoon into greased and floured ten inch tube pan. Bake @ 350 degrees about one hour and twenty minutes until tests done.
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