Carrot and prune cake

  • 1 hr 25 mins cooking
  • Makes 1 Item
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Carrot and prune cake
  • 3/4 cup self-raising flour
  • 3/4 cup plain flour
  • 1 tablespoon mixed spice
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup pitted prunes
  • 1/2 cup pecan nuts
  • 1/2 cup sultanas
  • 3 eggs
  • 1 cup brown sugar, firmly packed
  • 300 gram carton sour cream
  • 1/4 cup oil
  • 2 cup grated carrots


Carrot and prune cake
  • 1
    Grease a 19cm square cake pan, line base with paper, grease paper.
  • 2
    Combine flours, spice and soda in processor, process a few second to combine. Transfer mixture to a large bowl, leaving a tablespoonful of mixture in the processor. Add prunes and pecans to processor, process until coarsely chopped, stir into flour mixture with sultanas.
  • 3
    Combine eggs, sugar, sour cream and oil in processor, process until combined, stir into flour mixture with carrots. Pour into prepared pan. Bake in moderately slow oven 150°C (130°C fan-forced).for about 1¼ hours. Stand 10 minutes before turning on to wire rack to cool.


You will need to grate about 3 carrots for this recipe. Use the grating blade of the processor if desired.

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