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.
CARROT FRUIT CAKE
It's a great way to "dress up" that old favorite carrot cake if you have those in your family who do not care for fruit cake.
Provided by oilpatchjo
Categories Dessert
Time 1h39m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Combine nuts, fruit, dates and raisins with 1/2 cup flour; set aside.
- In a large bowl, combine sugar and oil; mix well add eggs, one at a time, beating well after each addition.
- Combine the baking powder, baking soda, cinnamon, salt and remaining flour, gradually add to sugar mixture, beating until smooth batter will be stiff.
- Fold in carrots and fruit mixture and spoon into a greased and floured 10' tube pan.
- Bake at 350° for 1 hour and 20 minutes or until a toothpick comes out clean.
- Note: if you want to ice this cake there are many great icings or just drizzle recipes on this web site.
Nutrition Facts : Calories 694.5, Fat 38.1, SaturatedFat 3.8, Cholesterol 62, Sodium 627, Carbohydrate 84, Fiber 4.9, Sugar 50.6, Protein 9.3
CARROT CAKE
Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.
Provided by Marc Boyer
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
- In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
- Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
- In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g
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