Carrot Fruit Ring

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"This is similar to fruitcake, and is excellent to serve. Originally submitted to"
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servings 497 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 77g
  • 25%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 i...

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 f...

This cake is ligther and in my opinion better than the traditional christmas fruitcake. I added a cup of currants, and baked it in a bundt pan. Had to cook an extra ten minutes, but otherwise no...

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