Carrot Pineapple Prune Cake

I have a fool proof incredibly moist carrot cake recipe that is just loaded with plump raisins and walnut and is how a perfect carrot cake should be. This recipe is not that one. 🙂 This is a recipe that I came across in the book ‘Cake Doctor’ and is made from a boxed cake mix. What makes it a really moist wonderful cake and a fairly healthy one is that it is loaded with fruits and veggies. Yes, this recipe has prunes and pineapples for the fruit and carrots for healthy dose of vegetables. Howzz about that….for a dessert?

All you need is a food processor to put this cake batter together, but is also equally easy to do it by hand. I am not a big fan of cake mix cakes…but this one I do like.

1 box Betty Crocker yellow cake mix
3 medium carrots
1/2 cup prunes
1 can crushed pineapple in juice
2 eggs
1/4 cup canola oil
1 tsp cinnamon


Bring a 1/4 cup of water to a rolling boil. Add the prunes to this water. Cover and let sit until the prunes become cool enough to handle. Peel and grate the carrots in the food processor using the ‘shred’ disc. Remove the carrots. Place the chopping blade into the food processor. Add the prunes along with the water and puree. Add the eggs, the oil and the cinnamon. Pulse to combine. Add the cake mix and pulse to combine. Add the grated carrots. (I normally grate the carrots by hand for a carrot cake, coss if you do it using the food processor, the shreds of carrot tend to be too big and too thick. But i did this for this recipe, coss it would get chopped, when I add it back in the processor). Finally remove the blade and stir in the drained, crushed pineapple.

Preheat the oven to 350 degrees. Grease a 13X 9 pan using butter and line it with parchment. Pour the batter in the pan and place in the oven. Bake for 350 degrees until a toothpick inserted in the center comes out clean. Let cool on a wire rack. Slice and serve.

Verdict: Very, very moist. Not too sweet….there is the fragrance from the pineapple and the bite from the carrots…The prunes, I almost couldn’t detect in this cake. The original recipe called for a cream cheese frosting, but I skipped it. I am not a frosting person, but if you do like a cake with frosting, go ahead…

Sending this to ‘Monthly Mingle – Fruit in Baking’, a series of events originally started by Meeta and to ‘Dish name starts with C’ Event.

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