Grease a cake pan, line with greaseproof paper and grease the paper.
Add the flours, spice and bicarbonate of soda to a processor and to combine. Transfer mixture to a large bowl, leaving a tablespoonful of mixture in the processor.
Add the prunes and pecans to the processor, process until coarsely chopped, then stir into flour mixture along with sultanas.
Combine eggs, sugar, sour cream and oil in processor, process until combined, stir into flour mixture along with carrots.
Pour the mixture into the cake pan. Bake slowly at 150°C for about 75 minutes. Allow to cool for 10 minutes before transferring to a wire rack.
