Carrot and Del Monte® prune cake with cinnamon

Preparation: 90 minutes

Cooking Time:  minutes

Serving: 10 serves

Ingredients

➡️ Cake ⬅️

600g of carrots

1 can of Del Monte® prunes, drained, pitted and chopped

100 g walnuts, finely chopped

50g of sugar

150g of flour

3 eggs

100g of butter

50g of maple syrup

1 teaspoon of cinnamon

1 sachet of yeast

➡️ Frosting ⬅️

230g of cream cheese, softened

115g of butter, softened

2 tsp. of vanilla extract

2 cups of powdered sugar

HERE'S ALL YOU NEED TO DO:

STEP 1:

Cake: preheat the oven to 180°C / 350°F / Gas level 4.

STEP 2:

Grease a large mold with butter and spread the flour.

STEP 3:

Put the carrots in the steamer for 15 minutes (or cook in water).

STEP 4:

Add to a salad bowl the flour, sugar, maple syrup, melted butter, crushed walnuts, cinnamon, whole eggs and yeast.

STEP 5:

Mash the carrots with a fork, put them in a large skillet and cook them for 10 minutes over medium heat, then add them to the salad bowl with the prunes.

STEP 6:

Put the mixture in the baking pan, bake for 40 minutes.

STEP 7:

Once cooled completely, frost, top with additional chopped walnuts, if desired, and serve.

STEP 8:

Cream cheese frosting: mix together the cream cheese and the butter until blended well. Add vanilla extract. Add in powdered sugar and beat until smooth. Frost cake and/or layers.

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