Carrot-Cranberry Spice Cake
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 16 servings.
I love carrot cake and those made with cranberries. Using leftover cranberry sauce, I add carrots to make one marvelous cake that’s tangy and sweet. —Elizabeth King, Duluth, Minnesota
Ingredients
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4 large eggs, room temperature
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1 cup sugar
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1 cup packed brown sugar
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1 cup canola oil
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1 cup whole-berry cranberry sauce
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3 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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1 cup grated carrots (about 2 medium)
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1 tablespoon confectioners' sugar
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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2.
In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots.
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3.
Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts
1 slice: 358 calories, 15g fat (1g saturated fat), 47mg cholesterol, 248mg sodium, 52g carbohydrate (31g sugars, 1g fiber), 4g protein.
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