Slices, Muffins and Cakes Recipes

Carrot and Prune Cake

Preparation time: 10 minutes Cooking time: 55 minutes


  • 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


  • 125g cream cheese, softened
  • 1/2 cup icing sugar


  1. 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.
  2. 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.
  3. Icing: Mix together cream cheese and icing sugar. Ice cake when cooled. Decorate with chopped pecans if desired.
Serves 8


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