STIR & BAKE CARROT CAKE

3 cups all-purpose flour

1 ¾ cups sugar

2 tea. ground cinnamon

2 tea. baking powder

1 tea. baking soda

¼ tea. salt

4 large eggs

1¼ cups salad oil

1 tea. vanilla extract

3¼ cups loosely packed shredded carrots ( about 7 medium)

1 12-oz box pitted prunes, chopped

1 cup pecans chopped

Cream-Cheese Drizzle (below)

Grease and flour 10-cup baking mold or 10" Bundt pan. In large bowl, with spoon, mix flour, sugar, cinnamon, baking powder, baking soda, and salt. In small bowl, with fork, beat eggs slightly; stir in salad oil and vanilla extract. Stir egg mixture, 3 cups shredded carrots (reserve remaining 1/4 cup to garnish top), prunes, and pecans into flour mixture just until flour is moistened. Spoon batter into pan; bake at 350' for 65-70 min. until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 min. remove cake from pan; cool completely on rack. When cake is cool, prepare Cream-Cheese Drizzle. Spoon drizzle on top of cake; garnish with reserved shredded carrots.

See Icings for CREAM-CHEESE DRIZZLE