Carrot Fruitcake


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.