Recipe By Anonymous
Published Jun 4th
Prep - Cook - Additional - Ready In -
Servings 1 - 10 inch tube pan Calories 581.8

This is similar to fruitcake, and is excellent to serve.

Recipe Ingredients

  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 3 cups finely grated carrots
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 cup candied cherries, halved
  • 1 cup candied mixed fruit
  • 1 cup dates, pitted and chopped
  • 1 cup coarsely chopped walnuts
  • ½ cup all-purpose flour

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
  2. 2 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.
  3. 3 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.
  4. 4 Bake at 325 degrees F (165 degrees C) for 1 1/2 hours.

Nutrition Facts

  • Calories 581.8
  • Carbohydrate 91.4 g
  • Cholesterol 53.1 mg
  • Fat 23 g
  • Fiber 3.8 g
  • Protein 6.7 g
  • Saturated Fat 3.1 g
  • Sodium 425.7 mg
  • Sugar 49.8 g


  1. We had differing opinions of this cake in our house. It definitely reminds you of a fruitcake but the cinnamon and addition of the carrots produced a lighter cake more like the texture of a carrot cake. I personally was not a fan of the candied fruit mix. I would prefer just the candied cherries - Read more ...
  2. This cake had lots of admirers at the church Christmas party! Everyone who tried it said it was moist and delicious. Since it's a type of carrot cake I used 1/2 c. candied pineapple for the candied fruit and regular fruit cake mix for the other 1/2 c. of candied fruits. The day of serving - Read more ...
  3. I have been making it for many years since I found it in All recipes there is no way you can get it wrong. I love the moisture and the versatility I just use any fruits I have everytime and it always turns out great.
  4. I made it half the quantities and it was absolutely great! It baked perfectly in the oven and tastes just great! I loved it and so did my parents I strongly recommend this easy to bake cake. Also I dont know if this had any influence but I put a bowl of water in the - Read more ...
  5. I was going to add this recipe but checked to see if it was already listed. Yep it was. I love the consistency of this bread the crust is lovely and have made it many times using different fruit. This week I'll use coconut dried mango and pinepple--whatever I find in the dried fruit gorcery - Read more ...
  6. This cake is ligther and in my opinion better than the traditional christmas fruitcake. I added a cup of currants and baked it in a bundt pan. Had to cook an extra ten minutes but otherwise no changes to the recipe. Next time I will add more cherries(my wife likes lots of cherries). I will - Read more ...
  7. I soaked the fruit mixture in bourbon overnight for a little extra kick. Yummy. Has a lighter texture than traditional fruitcake but still dense enough to satisfy my husband's fruitcake craving.
  8. Everyone at work who did not like fruit cake loved this cake. They all wanted the recipe.
  9. Delicious great tasting and most of all super moist!!! a great recipe and I use it as a christmas cake....the best part is that you can arrange the quantity of dried fruits according to what you like...

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