- 2 large eggs, at room temperature
- 3/4 cup canola oil
- 1/2 cup (about 10) puréed cooked prunes
- 1 cup freshly grated carrots
- 2 tablespoons minced candied or crystallized ginger
- 1 tablespoon ginger juice
- 2 teaspoons freshly grated orange zest
- 1 1/2 cups all-purpose flour
- 1 cup bran flour
- 1 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Preheat oven to 375°F.
- Place the eggs in a medium mixing bowl and whisk until frothy. Beat in the oil and prune purée. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
- Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
- Spoon the batter into the prepared pans. Bake for about 25 minutes, or until the edges begin to pull away from the pans and a cake tester inserted into the center comes out clean.
- Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing.