Ingredients

The following ingredients have 4 Servings
  • 2 cups All-purpose flour
  • 1 Tbsp. cinnamon
  • 2 1/2 tsp. nutmeg
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. kosher salt*
  • 1 1/2 cups carrots, grated (~3 large carrots)
  • 1 (8 oz.) package of cream cheese
  • 1 cup white granulated sugar
  • 2 large eggs
  • 2/3 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup diced prunes (about 8 oz.) or raisins
  • 8 oz. package softened cream cheese
  • 1/4 cup white granulated sugar
  • 1 tsp. vanilla extract
  • pinch of salt

Instruction

  • Preheat the oven to 350°F
  • In a medium sized bowl, mix the dry ingredients together: flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • Fold in the grated carrots and set aside.
  • In another bowl, using a rubber spatula, press the 8 oz. (1 package) softened cream cheese into the bowl to smooth it out. Then pour in the sugar and incorporate the two ingredients together until smooth.
  • Then whisk in the eggs, vegetable oil and vanilla extract.
  • Fold the dry ingredients into the wet until no more floury pockets remain. Lastly, fold in the diced prunes.
  • Pour into a prepared a light colored aluminum steel 9"-x-5" loaf pan (spray with non stick spray) and bake for ~55-60 minutes* or until a toothpick inserted in the center comes out clean.
  • Let cool completely and then make the frosting.