Carrot Fruit Cake Recipe
Ingredients
| Sifted flour | 3 Cup (48 tbs) | |
| Baking powder | 3 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Soda | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Salad oil | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Eggs | 4 Small | |
| Finely grated carrots | 3 Cup (48 tbs) | |
| Chopped mixed candied fruits | 1 Cup (16 tbs) | |
| Chopped pitted dates | 1 Cup (16 tbs) | |
| Raisins | 1 Cup (16 tbs) | |
| Chopped nuts | 1 1⁄2 Cup (24 tbs) |
Nutrition Facts
Serving size
Calories 854 Calories from Fat 423
% Daily Value*
Total Fat 47 g72.6%
Saturated Fat 4 g20.2%
Trans Fat 0.6 g
Cholesterol 64.3 mg21.4%
Sodium 744.5 mg31%
Total Carbohydrates 102 g34%
Dietary Fiber 5.9 g23.6%
Sugars 61.9 g
Protein 12 g23.3%
Vitamin A 242.1% Vitamin C 7.8%
Calcium 20% Iron 15.8%
*Based on a 2000 Calorie diet
Directions
Combine salad oil and sugar; mix well.
Add eggs one at a time, beating well after each addition until light and fluffy.
Add dry ingredients gradually, mixing until smooth.
Add carrots, candied fruits, dates, raisins and nuts.
Mix well.
Spoon batter into greased 10-inch tube pan.
Bake at 350 degrees for 1 hour and 30 minutes or until cake tests done.
Chef
