Carrot Fruit Ring

4 Reviews Add a Pic
Recipe by  Carol

“This is similar to fruitcake, and is excellent to serve. Originally submitted to”

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Adjust Servings

Original recipe yields 1 - 10 inch tube pan



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
  2. Beat the vegetable oil with the white and brown sugars. Beat in the eggs one at a time. Stir in the grated carrots. Add the 2/12 cups flour, baking soda, baking powder, ground cinnamon, and salt. Stir until just moistened.
  3. Toss the raisins, candied cherries, candied mixed fruit, chopped dates, and the chopped walnuts with the remaining 1/2 cup flour. Stir to coat. Add fruit and nut mixture to the batter and stir until combined. Pour batter into the prepared pan.
  4. Bake at 325 degrees F (165 degrees C) for 1 1/2 hours.

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Reviews (4)

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Everyone at work who did not like fruit cake loved this cake. They all wanted the recipe.



I have been making it for many years since I found it in All recipes, there is no way you can get it wrong. I love the moisture and the versatility, I just use any fruits I have everytime and it always turns out great.

Marion Gay Little

Marion Gay Little

I was going to add this recipe, but checked to see if it was already listed. Yep, it was. I love the consistency of this bread, the crust is lovely, and have made it many times using different fruit. This week I'll use coconut, dried mango, and pinepple--whatever I find in the dried fruit gorcery section. This bread is not sticky, so mails well, keeps well & freezes well. My Brother in California loves it! I don't like fruitcake, but this is wonderful! You'll need a large mixing bowl, the batter will be thick, and I cook it in 2 loaf pans!

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Amount Per Serving (16 total)

  • Calories
  • 497 cal
  • 25%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 77 g
  • 25%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 329 mg
  • 13%

Based on a 2,000 calorie diet



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Carrot Cake


next recipe:

Carrot Pineapple Cake III