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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 219g / 7.7oz Nuts - chopped

  2. 1 cup 110g / 3.9oz Mixed candied fruit - chopped

  3. 1 cup 146g / 5.1oz Dates - chopped

  4. 1 cup 160g / 5.6oz Raisins

  5. 3 cups 187g / 6.6oz All-purpose flour - divided

  6. 2 cups 396g / 13oz Sugar

  7. 1 1/2 cups 355ml Vegetable oil

  8. 4 Eggs

  9. 2 teaspoons 10ml Baking powder

  10. 2 teaspoons 10ml Baking soda

  11. 2 teaspoons 10ml Ground cinnamon

  12. 1 teaspoon 5ml Salt

  13. 3 cups 330g / 11oz Carrots - finely shredded

  14. Confectioner's sugar icing - optional

Instructions Jump to Ingredients ↑

  1. Combine nuts, fruit, dates and raisins with 1/2 cup of flour; set aside.

  2. In a large mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition.

  3. Combine baking powder, baking soda, cinnamon, salt and remainder of flour; gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and fruit mixture. Spoon into a greased and floured 10" tube pan.

  4. Bake at 350F for 1 hour and 20 minutes or until cake tests done. Cool for 15 minutes before removing from pan to cool on a wire rack. If desired, drizzle with confectioner's sugar icing when cooled.

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