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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.

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