It’s a sugary modern incarnation. This recipe is a fun way to “dress-up” the old favourite carrot cake, where the healthiest thing about it, is its name.
1 ½ cups chopped nuts
1 cup chopped mixed candied fruit
1 cup chopped dates
1 cup raisins
3 cups all-purpose Snowflake flour, divided
2 cups sugar
1 ½ cups canola oil
4 large eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
- In a small bowl, combine the nuts, candied fruit, dates, raisins. Add ½ cup Snowflake flour; toss to coat.
- In a large bowl, combine sugar and oil.
- Add eggs, one at a time, beating well after each addition.
- In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt.
- Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.)
- Fold in carrots and nut mixture.
- Transfer to a greased and floured 255mm tube pan.
- Bake at 350 F (180°) for 75-80 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake with some of your favourite nuts
Best served with a cup of tea or milk.