Carrot Fruitcake
A moist and flavorful carrot fruitcake packed with chopped nuts, dates, candied fruit, and raisins. Spiced with cinnamon and baked to perfection, it's ideal for celebrations or as a sweet treat. Topped with confectioners sugar icing for an extra touch of sweetness, appealing to fruitcake lovers and those seeking a nostalgic dessert.
Ingredients
- 1 1/2 cups chopped nuts ⓘ
- 1 cup chopped dates
- 3 cups all-purpose flour ⓘ
- 1 1/2 cups vegetable oil ⓘ
- 2 teaspoons baking powder ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 3 cups finely shredded carrots ⓘ
- 1 cup chopped mixed candied fruit ⓘ
- 1 cup raisins ⓘ
- 2 cups sugar ⓘ
- 4 eggs ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon salt ⓘ
- confectioners sugar icing ⓘ
Instructions
- Combine chopped nuts, chopped dates, chopped candied fruit, and raisins with 1/2 cup of flour. Set aside.
- In a large bowl, combine sugar and vegetable oil. Mix well.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, combine remaining flour, baking powder, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the sugar and oil mixture, mixing until just combined.
- Spoon the batter into a greased and floured 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then remove and cool completely on a wire rack.
- If desired, drizzle with confectioners sugar icing before serving.
Tips & Substitutions
For a moister cake, consider adding crushed pineapple or applesauce to the batter. You can easily substitute walnuts for pecans in the nut mix if preferred. If you want a lighter texture, sift the flour before measuring. To enhance the flavor, try adding a splash of vanilla extract or a bit of nutmeg alongside the cinnamon.
Serving Suggestions
Serve slices of Carrot Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider serving it alongside Butterscotch Clusters during holiday gatherings.
Storage & Reheating
Store leftover Carrot Fruitcake in an airtight container at room temperature for up to a week. If you want to keep it longer, refrigerate it for 2-3 weeks. To reheat, slice the cake and warm it gently in the microwave for about 15 seconds or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Fruitcake contains roughly 585 calories, with 9g protein, 132g carbohydrates, and 6g fat. It is an excellent source of vitamin A (131% of the Daily Value), dietary fiber (50% of the Daily Value), and potassium (34% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 585mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. Consider using a mix of whole wheat and all-purpose flour for a lighter texture while still incorporating some whole grain goodness.
How can I make this recipe gluten-free?
To make a gluten-free version, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Make sure the baking powder and baking soda are also gluten-free. The texture may vary slightly but should still yield a delicious fruitcake.
Can I freeze the Carrot Fruitcake?
Yes, you can freeze Carrot Fruitcake! Wrap it tightly in plastic wrap and aluminum foil before placing it in an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving to maintain its moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).