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Carrot Prune And Raisin Cake

Gourmet.station's picture
  Unbleached all purpose flour 2 Cup (32 tbs)
  Baking soda 2 Teaspoon
  Double acting baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Cinnamon 1 Tablespoon
  Dried prunes 7 Large, pitted
  Pecans 3⁄4 Cup (12 tbs)
  Carrots 9 1⁄2 Ounce (5 Medium)
  Eggs 4 Large
  Sugar 2 Cup (32 tbs)
  Oil 1 1⁄2 Cup (24 tbs)
  Golden raisins 3⁄4 Cup (12 tbs)
  Confectioners sugar 2 Tablespoon

Metal blade: Put the flour, baking soda, baking powder, salt, and spices in the work bowl and process them for 2 seconds.
Leave about 1 tablespoon of the mixture in the bowl; remove the rest and reserve it.
Put the prunes in the work bowl and process for 10 seconds to chop them.
Add the nuts and process for 5 seconds.
Transfer the mixture to a larger bowl.
Shredding disc: Shred the carrots, using firm pressure.
You should have about 3 cups of shredded carrots.
Add them to the prune mixture and combine them with a spoon.
Add raisins and combine with carrot and prune mixture.
Metal blade: Put the eggs and sugar in the work bowl and process for 1 minute, or until the mixture is thick and light colored.
With the machine running, pour the oil through the feed tube and process for 1 full minute, or until the mixture is fluffy, stopping the machine once to scrape down the sides of the bowl.
Add the prune and carrot mixture and process for 3 seconds.
Add the dry ingredients and combine by turning the machine on and off 5 or 6 times, or only until the flour just disappears.
Do not overprocess.
Pour the batter into a greased and floured 12 inch Bundt pan and smooth the top with a spatula.
Bake in a preheated oven for 55 minutes.
Allow the cake to cool in the pan for 10 minutes.
Then invert it onto a wire rack, remove the pan and let it cool completely.
Sift confectioners sugar over it.
This cake can be baked in 3 (8 inch) round pans and frosted with a double recipe of Cream Cheese frosting.

Recipe Summary

Snack, Fruit Dessert

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7250 Calories from Fat 3842

% Daily Value*

Total Fat 438 g674.3%

Saturated Fat 58 g290.1%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 5952.6 mg248%

Total Carbohydrates 809 g269.8%

Dietary Fiber 39.6 g158.6%

Sugars 532.1 g

Protein 70 g140.1%

Vitamin A 925.8% Vitamin C 37%

Calcium 128.4% Iron 136.1%

*Based on a 2000 Calorie diet


Donna J's picture
What kind of oil should be used? What is used to grease the Bundt pan?
Samina.Tapia's picture
Hi Donna, you can use regular vegetable oil. You can also use a fruity olive oil if you like. Avoid other nut and seed oils as they may have a dominating flavor or aroma. You can grease the bundt pan with the same oil or use a baking spray or low fat butter or margarine.
Carrot Prune And Raisin Cake Recipe