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Carrot & Prune Cake

Carrot & Prune Cake

This is a great dessert for any occasion, including christenings, communions, bake sales or birthdays. The prunes in this recipe add an extra touch of sweetness.

  • 16Serves
  • 90Mins

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1. Heat the oven to 180C/ fan oven 160C/ gas mark 4. Grease and line a 22cm square cake tin with baking paper.

2. Measure all the dry ingredients into a bowl. Add the remaining ingredients and mix well until evenly blended.

3. 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 inseted into the cake.

4. Leave the cake to cool in the tin for about 15 minutes then turn out onto a wire rack until completely cold.

5. 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 walnut pieces.


  1. 450g self raising wholemeal flour
  2. 2 teaspoons Gem baking powder
  3. 2 teaspoons mixed spice
  4. 100g Gem soft light brown sugar
  5. 125ml olive oil
  6. 2 eggs, beaten
  7. 350g carrots, peeled and grated
  8. 50g Gem walnut pieces, plus extra to decorate
  9. 25g Gem desiccated coconut
  10. 100g Sunsweet prunes, roughly chopped
  11. 250g crushed pineapple in natural juice
  12. Topping
  13. 150g mascarpone
  14. 200g light cream cheese
  15. 100g icing sugar, sieved
  16. grated zest and juice of 2 limes