125 ml prune puree 1/2 cup
500 ml all purpose flour 2 cup
10 ml cinnamon 2 tsp
7 ml baking soda 1 1/2 tsp
2 ml salt 1/2 tsp
1 L carrots, shredded 4 cup
500 ml sugar 2 cup
125 ml pineapple juice 1/2 cup
2 eggs
10 ml vanilla extract 2 tsp
In a medium bowl; combine flour, cinnamon, baking soda and salt; set aside.
In a large bowl; beat together prune puree, carrots, sugar, juice, eggs and vanilla until well blended.
Spread batter into lightly greased 13 x 9 inch (3 L) baking dish. Bake in preheated 375 F (190 C) oven for 30 to 35 minutes. Dust with powdered sugar if you wish.
PRUNE PUREE: Combine 1 1/3 cup (325 ml) pitted prunes, 1/2 cup (125 ml) hot water in blender. Process until prunes are finely chopped.
Serves 12