Zutaten für Carrot Fruitcake
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- Oil
- 2 cups granulated sugar
- 4 large eggs
- Carrots
- Raisins
- Dates
- 1 ½ cups candied cherries and pineapple, chopped
- 1 cup chopped walnuts or pecans
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Zubereitung von Carrot Fruitcake
- Preheat oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, combine the grated carrots, chopped nuts, and candied fruits.
- Stir the carrot mixture into the batter until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- Bake for 110-120 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
311 g
Sugar
2501g
Fat
349g
Carbs
341g
