Carrot and Prune Cake

A simple cake, which is great to snack on 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
  • 1/2 cup Buchanans pecan nuts
  • 3/4 cup Buchanans pitted prunes
  • 1/2 cup Buchanans sultanas
  • 220g brown sugar
  • 300g sour cream
  • 3 medium eggs
  • 1/4 cup vegetable oil
  • 2 cups 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, mix a few seconds 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, stir into flour mixture with sultanas.
  4. Combine eggs, sugar, sour cream and oil in processor, process until combined, stir into flour mixture 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.