Carrot Fruitcake Recipes

CARROT FRUIT RING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
• Beat the vegetable oil with the white and brown sugars. Beat in the eggs one at a time. Stir in the grated carrots. Add the 2/12 cups flour, baking soda, baking powder, ground cinnamon, and salt. Stir until just moistened.
• Toss the raisins, candied cherries, candied mixed fruit, chopped dates, and the chopped walnuts with the remaining 1/2 cup flour. Stir to coat. Add fruit and nut mixture to the batter and stir until combined. Pour batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1 1/2 hours.

FRUIT & CARROT CAKE

Steps:

• In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking powder, cinnamon and salt; gradually beat into sugar mixture until blended (batter will be thick). Stir in the carrots, apricots, currants and ginger., Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; pour batter into pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine the pineapple juice, orange juice and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until mixture is reduced to 1/3 cup. Remove from the heat; cool for 15 minutes. Stir in apricots and currants. Spoon over cake. Sprinkle with pecans.

CARROT FRUITCAKE

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

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.

CARROT FRUITCAKE

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.

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.