Carrot Fruitcake

Name: Carrot Fruitcake
Ingredients: 1 c. pitted orange or plain prunes; 1/3 c. hot water; 2 c. packed light brown sugar; 2 large eggs; whites from 2 eggs; 2 tsp. fresh grated orange peel; 1/2 c. orange juice; 1/4 c. vegetable oil; 2 3/4 c. all-purpose flour; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 3 c. finely shredded carrots; 1/2 c. chopped walnuts; 1/4 c. semi-sweet chocolate chips

15 ingredients

7 steps

Ingredients

1 c. pitted orange or plain prunes
1/3 c. hot water
2 c. packed light brown sugar
2 large eggs
whites from 2 eggs
2 tsp. fresh grated orange peel
1/2 c. orange juice
1/4 c. vegetable oil
2 3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 c. finely shredded carrots
1/2 c. chopped walnuts
1/4 c. semi-sweet chocolate chips

Directions

1

Heat oven to 350°.
2

Grease and flour Bundt-shaped pan.
3

Process prunes and water in a blender or food processor until smooth. Scrape mixture into a large bowl.
4

Stir in brown sugar, eggs, egg whites, orange peel, juice and oil.
5

Stir in remaining ingredients. Fill Bundt pan with mixture.
6

Bake for 1 hour or until a pick inserted in center comes out clean.
7

Cool in pan on wire rack 15 minutes, then remove from pan and cool completely.