Carrot Fruitcake 1 1/2 cups vegetable oil 2 cups granulated sugar 4 eggs 3 cups all-purpose four 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 3 cups finely shredded carrots 1 1/2 cups coarsely chopped nuts 1 cup raisins 1 cup chopped dates 1 cup mixed candied fruit In a mixing bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the egg mixture. Beat until smooth. Stir in remaining ingredients. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees F for 1 hour or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.