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Butter a cake tin and dust with flour
Pre-heat the oven to 160°C (gas mark 2/3).
Shred the carrots using the 4 mm grater disc, placing the chunks horizontally in the feed tube. Set aside.
Replace the disc with the metal blade and put the flour, baking powder, salt and spices in the bowl. Use the pulse action once, then add the prunes. Blend for 2 seconds, then add the walnuts and use the pulse action twice. Add the eggs, sugar and shredded carrots and blend for one minute.
Gradually add the oil via the feed tube. Blend for a further minute, then add the raisins and give 3 short bursts of the pulse action.
Tip into the cake tin and bake in the oven for 55 minutes.
Leave the cake to cool for 5 minutes, then ease it out of the tin and onto the cooling tray. When it is completely cold, dust with icing sugar.
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Preparation : 15 min
Cooking : 55 min
Ingredients
(for 4 serves) 150 g ( 5 oz) plain flour
2 tsp baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon mixed spice
1/2 teaspoon ground cinnamon
7 stoned prunes
40 g (1 1/2 oz) shelled walnuts
2 medium carrots, peeled and cut into large chunks
2 eggs
200 g (7 oz) sugar
15 cl (5 fl oz) oil
20 g (3/4 oz) raisins
Icing sugar
1 pinch of salt |
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