Carrot Cake with California Prunes

“Some cake is pretty much fat and sugar, but this is not one of those. This cake is surprisingly nutritious, with lots of fibre meaning it has a low glycaemic index and doesn’t spike blood sugar. There is beta carotene from the carrots which is good for eye-sight but also has been found to be correlated with a lower risk of fractures; manganese from the California Prunes which is necessary for the mineralization of bone; calcium from the cream cheese and from the oil, vitamin D without which we can’t absorb calcium. It even has omega 3 fats from the walnuts which are anti-inflammatory. All that from a cake!” – Jo Travers BSc RD MBDA

Makes: 10 Cook Time: 30 minutes
EMAILPRINT PIN SHARE

INGREDIENTS

  •  
  • 150g brown sugar
  • 175ml vegetable oil
  • 3 eggs, beaten
  • 225g carrots, grated
  • 50g California Prune puree
  • 175g wholemeal self-raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 60g chopped walnuts (reserve a few for garnish)
  • 60g California Prunes, finely chopped (reserve a few for garnish)
  • For the icing
  • 200g low fat cream cheese
  • 60g California Prunes
Watch

DIRECTIONS

 

1. Preheat the oven to 180°C (160°C fan) and line two 18cm sandwich tins with baking parchment.
2. Whisk together the eggs, oil and sugar then mix in the carrots and California Prune puree. Make sure it is well blended with no clumps of carrots or sugar.
3. Then add the dry ingredients: flour, baking powder and cinnamon. Mix gently but well until completely combined then add the walnuts and sprinkle in the chopped California Prunes, making sure they are well distributed.
4. Divide the mixture between the two cake tins and bake for 30 mins.
5. Stick a skewer into the centre of each cake. If it comes out clean they are cooked, if not cook for a further 5 mins and check again.
6. Turn the cakes out onto a rack and leave to cool completely.
7. Meanwhile, in a food processor, blend together the cream cheese and California Prunes to make the icing.
8. When the cake is completely cool, divide the icing between the middle and top of the cake, topping with the reserved chopped prunes and walnuts.

AUTHOR

Jo Travers BSc RD MBDA

Jo Travers BSc RD MBDA

Registered dietitian and professional nutritionist, author of the book The Bone-Strength Plan, Jo Travers is also known as “The London Nutritionist”. She has come onboard the California Prune Board as an ambassador to help us spread the word of the health and nutritional benefits of prunes.