Recipe: Stir and Bake Carrot Cake with Cream Cheese Drizzle

Stir and Bake Carrot Cake with Cream Cheese Drizzle
Source: Gloria Lewis

3 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/4 cups salad oil
1 teaspoon vanilla extract
3 1/4 cups loosely-packed shredded carrots (about 7 medium sized carrots)
1 (12-ounce box) pitted prunes, chopped
1 (3-ounce) can pecans, chopped (about 1 cup)

Preheat oven to 350 degrees. Grease and flour a 10-inch round cake pan.

In large bowl sift the first six ingredients and mix with a spoon.

In small bowl, with a fork beat eggs slightly; stir in salad oil and vanilla. Stir egg mixture, 3 cups carrots, prunes, and pecans into flour mixture just until flour is moistened. Spoon batter into pan.

Bake for fifty-five to seventy minutes or until center of cake springs back when gently pressed. Cool in pan ten minutes. Remove from pan and cool completely on wire rack. Frost with the following:

CREAM CHEESE DRIZZLE

1 (3-ounce) package cream cheese, softened
3/4 cup confectioner's sugar
3 tablespoons milk
1 tablespoon margarine or butter
1/2 teaspoon vanilla

With mixer at medium speed, blend cream cheese, sugar, milk, margarine, and vanilla until smooth. Spread over cake. Garnish with more shredded carrot.