Slices, Muffins and Cakes Recipes
Carrot and Prune Cake
Preparation time: 10 minutes
Cooking time: 55 minutes
Ingredients
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1 1/2 cups self-raising flour
- 1 teaspoon cinnamon
- 3 carrots, grated
- 1/2 cup Angas Park Pitted Prunes, chopped
- 2/3 cup natural yoghurt
Icing
- 125g cream cheese, softened
- 1/2 cup icing sugar
Method
- Place eggs, oil and sugar in a mixing bowl and beat with an electric mixer until smooth. Fold in flour, cinnamon, carrot, prunes and yoghurt.
- Pour into a 20cm square cake tin lined with baking paper. Bake in a pre-heated moderate oven (170ºC-190ºC) for 50-55 minutes or until cooked. Leave to cool before inverting.
- Icing: Mix together cream cheese and icing sugar. Ice cake when cooled. Decorate with chopped pecans if desired.
Serves 8
