Stir And Bake Carrot Cake - cooking recipe

Ingredients

3 c. all-purpose flour
1 3/4 c. sugar
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 large eggs
1 1/4 c. salad oil
1 tsp. vanilla extract
3 1/4 c. loosely packed shredded carrots (about 7 medium size carrots)
1 (12 oz.) box pitted prunes, chopped
1 (3 oz.) can pecans (about 1 c.), chopped
Cream-Cheese Drizzle

Preparation

About 4 hours before serving or early in the day, preheat oven to 350\u00b0.
Grease and flour 10-cup fluted baking mold or 10-inch Bundt pan.
In a large bowl, with spoon, mix flour, sugar, cinnamon, baking powder, baking soda and salt.
In a small bowl, with fork, beat eggs slightly. Stir in salad oil and vanilla extract.
Stir egg mixture, 3 cups shredded carrots (reserve remaining 1/4 cup to garnish top), prunes and pecans into flour mixture just until flour is moistened. Spoon batter into pan. Bake 65 to 70 minutes until toothpick inserted in center of cake comes out clean.
Cool cake in pan on wire rack 10 minutes. Remove cake from pan; cool completely on rack.
When cake is cool, prepare Cream-Cheese Drizzle.
Spoon drizzle on top of cake; garnish with reserved shredded carrots.
Makes 16 servings.