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Carrot Prune And Raisin Cake

Gourmet.station's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake

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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

2 Comments

Donna J's picture
Samina.Tapia's picture
Carrot Prune And Raisin Cake Recipe