Prevention magazines, May 2003 to be exact. I altered the frosting part of the recipe, but the actual cake is listed below as the original recipe denoted.
David didn't really think this cake looked very appetizing when I brought the recipe home a while back. So, I decided to make it when my mom came over earlier this week. We like to have a girls' night when we can and we had a fun night of looking at wedding stuff, stuffing overselves with Thai food...then eating cake. After becoming completely and totally miserable I promptly sent her home with half of the cake...I don't need that kind of temptation lying around.
Imagine a tasty combination between spice and carrot cake...that's this very moist cake. Yum! Here's the recipe:
1/4 c vegetable oil (I used canola)
2 large eggs
1 tsp ground cinnamon
1 can (8 oz.) crushed pineapple in juice, drained
1 c grated carrots
4 oz. cream cheese, softened
1 c confectioners sugar
juice from half of one lemon
1. Preheat oven to 350 degrees and lightly coat 13" x 9" with cooking spray, set aside.
2. To make cake: Place the prunes and water in a food processor fitted with a steel blade. Pulse until prunes are finely chopped. Scrape down the side of the processor with a rubber spatula. Set the prune puree aside. (I used my blender)
3. Place the cake mix, oil, eggs, cinnamon and puree in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop, scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat for two minutes longer, scraping the side down if needed. The batter will be thick. Fold in the pineapple and carrots until well distributed. Pour the batter into the prepared pan, smoothing the top with a spatula.
4. Bake the cake until it's golden brown and springs back when lightly pressed in the center, 33-37 minutes. Remove the pan from the oven and place it on a rack to cool.
1. Blend all ingredients until smooth.
2. Once the cake has cooled, spread the top with a thin layer of frosting.