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Carrot, Prune and Sultana Cake
6-8 large prunes, pitted
1 cup walnuts
1 cup sultanas
4 medium carrots, peeled, shredded
4 eggs
1
1
/
2
cups castor sugar
3
/
4
cup vegetable oil
2
1
/
2
cups plain flour
2 teaspoons bicarbonate of soda
2 teaspoons baking powder
1
/
2
teaspoon salt
2 teaspoons cinnamon
1
/
2
teaspoon mixed spice
1
/
4
teaspoon nutmeg
juice and grate rind of a lemon or orange
CREAM CHEESE FROSTING:
125g pkt cream cheese, softened
30g butter
3 teaspoons lemon juice
2
1
/
2
cups icing sugar
1. Preheat oven to 160°C. Grease and line 2
loaf tins and set aside.
2. Using a Sunbeam food processor or a
knife, chop prunes and walnuts. Empty
into the large Mixmaster bowl together
with the sultanas.
3. Add shredded carrots into the large
Mixmaster bowl and set aside.
4. In the small Mixmaster bowl beat eggs
and sugar on Medium speed (5), for 2
minutes.
5. Add oil and beat for 3 minutes on
Medium speed (5) until mixture is thick
and creamy.
6. Using Low speed (1-2), fold in dry
ingredients and set aside.
7. Position the large Mixmaster bowl onto
the mixer and on Low speed (1-2) fold in
the egg mixture.
8. Place mixture into prepared tins and bake
for 50 minutes. Cool in tins, then remove
to wire rack and cool completely.
9. Frosting: Beat cream cheese, butter,
lemon and sugar juice together on
Medium speed (4) until light and creamy.
10.Add icing sugar slowly and continue
beating on Medium speed (5-6) until
combined.
11.Spread frosting over cold cakes and
decorate as desired.
Brunch, Lunchtime and Afternoon Tea (continued)