Carrot cake, plums and annas

Preparation

N/A

minutes

Servings

persons

Nutrition

N/A

calories

Ingredients

450g self raising wholemeal flour
2 teaspoons baking powder
2 teaspoons mixed spice
100g light muscovado sugar
125m1 olive oil
2 eggs, beaten
350g carrots, peeled and grated
50g walnut pieces, plus extra to decorate
25g desiccated coconut
100g SUNSWEET Prunes, roughly chopped
250g crushed pineapple in natural juice

Instructions

Heat the oven to I 80°C/ fan oven I 60°C/ gas mark 4. Grease and line a 22cm square cake tin with baking paper.
Measure all the dry ingredients into a bowl. Add the remaining ingredients and mix well until evenly blended.
Spoon the mixture into the prepared tin, level out and bake in the centre of the oven for about an hour until risen and golden. A fine skewer should come out clean when inserted into the cake
Leave the cake to cool in the tin for about 15 minutes then turn out onto a wire rack until completely cold.
For the topping, measure all the ingredients into a bowl and beat well until creamy and thickened. Spread over the top of the cake and finish with a sprinkling of the walnut pieces.