Carrot and Prune Cake

A moist and light cake and full of flavour.

  • Medium
  • Serves 10
  • 85 mins including prep


  • 95g self-raising flour
  • 95g plain flour
  • 1 tbsp mixed spice
  • 1/2 tsp bicarbonate of soda
  • 95g Buchanans pecan nuts
  • 145g Buchanans pitted prunes
  • 95g Buchanans sultanas
  • 220g brown sugar
  • 300g sour cream
  • 3 medium eggs
  • 60mls vegetable oil
  • 350g grated carrots


  1. Grease a cake pan, line with greaseproof paper and grease the paper.
  2. 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.
  3. Add the prunes and pecans to the processor, process until coarsely chopped, then stir into flour mixture along with sultanas.
  4. Combine eggs, sugar, sour cream and oil in processor, process until combined, stir into flour mixture along with carrots.
  5. 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.