Carrot Fruit Cake

Ingredients

• 1-1/2 cups chopped nuts
• 1 cup chopped mixed candied fruit
• 1 cup chopped dates
• 1 cup raisins
• 3 cups all-purpose flour, divided
• 2 cups sugar
• 1-1/2 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

Icing

• 1 cup confectioners’ sugar
• 1 to 2 tablespoons 2% milk

Directions

1. In a small bowl, combine the nuts, candied fruit, dates and raisins. Add 1/2 cup flour; toss to coat.
2. In a large bowl, combine sugar and oil. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix the remaining 2 1/2 cups 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 10-in. tube pan.
3. Bake at 350° 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.
4. In a small bowl, mix confectioners’ sugar and enough milk to reach desired consistency; drizzle over cake.