Carrot Fruitcake

READY IN: 1hr 50mins
Recipe by Sandylee

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.

Top Review by Chef Kate

This is a good cake, but I believe overly sweet. For me, the 2 cups of sugar were too much given the sweetness of the fruit and carrots. Also, I think I would give it a bit more spice and zest--use perhaps some ginger and or clove and some lemon or orange peel. I also think that brown sugar or a combo of brown and white sugar would be an improvement. I did take Sandylee's suggestion and left out the candied fruit and went with raisins and cashews. Finally, I used a bit less oil--given the moistness of the carrots, it seemed that 1 and 1/2 cups of oil was a bit much--I used about 1 and 1/4 cups and the cake was quite moist. This is a BIG, heavy cake and enough for easily 12 - 15 servings.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease 10" inch tube pan.
  3. SIFT TOGETHER: flour, cinnamon, salt, baking soda, baking powder.
  4. COMBINE: oil, sugar, and eggs one at a time.
  5. Gradually combine egg mixture into dry ingredients, mixing until smooth.
  6. ADD: carrots, raisins, candied fruit, dates, and chopped nuts.
  7. Spoon into a greased 10" tube pan.
  8. Bake at 350 degrees for 1-1/2 hours.

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