Carrot Fruitcake

• 1 1/2 c. chopped nuts
• 1 c. chopped dates
• 3 c. all-purpose flour, divided
• 1 1/2 c. vegetable oil
• 2 tsp. baking powder
• 2 tsp. ground cinnamon
• 3 c. finely shredded carrots
• 1 c. chopped mixed candied fruit
• 1 c. raisins
• 2 c. sugar
• 4 eggs
• 2 tsp. baking soda
• 1 tsp. salt
• confectioners sugar icing

1. Combine nuts, fruit, dates and raisins with 1/2 cup flour. Set aside.
2. In a large bowl, combine sugar and oil.
3. Mix well. Add eggs, one at a time, beating well after each addition. Combine baking powder, baking soda, cinnamon, salt and remaining flour.
4. Gradually add to sugar mixture.
5. Spoon into a greased and floured 10-inch tube pan.
6. Bake at 350u0b0 for 1 hour and 20 minutes or until cake tests done.
7. Cool for 15 minutes before removing from pan to cool on a wire rack.
8. If desired, drizzle with confectioners sugar icing when cooled.
9. Yields 12 to 16 servings.

nuts, dates, allpurpose flour, vegetable oil, baking powder, ground cinnamon, carrots, mixed candied fruit, raisins, sugar, eggs, baking soda, salt, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=458047 (may not work)