Carrot and Prune Cake

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

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.