Carrot, Prune And Sultana Cake - Breville twin motor Instruction Booklet

Recipes

Carrot, prune and sultana cake

• 6 - 8 large prunes, pitted
• 1 cup walnuts
• 1 cup sultanas
• 4 medium carrots, peeled, shredded
• 4 eggs
• 1½ cups caster sugar
• Three quarters of a cup of vegetable oil
• 2½ cups plain flour
• 2 teaspoons bicarbonate of soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• ½ teaspoon mixed spice
• ¼ teaspoon nutmeg
• juice and grated rind of a lemon or orange
Cream cheese frosting
• 125g pkt cream cheese, softened
• 30g butter
• 3 teaspoons lemon juice
• 2½ cups icing sugar
1. Preheat the oven to 160ºC. Grease and line 2 loaf tins and set aside.
2. In the mixing bowl, beat eggs and sugar on 'HI' speeds, for 2 minutes.
3. Add oil and beat for 3 minutes until mixture is thick and creamy.
4. Fold in dry ingredients along with prunes, walnuts, sultanas and carrots until well
combined.
5. Place mixture into prepared tins and bake for 50 minutes. Cool in tins, then remove to
a wire rack and cool completely.
6. To make the frosting beat the cream cheese, butter, lemon juice and sugar together
on a medium speed until light and creamy.
7. Spread the frosting over the cooled cakes and decorate as desired.
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