Carrot-Cranberry Spice Cake Recipe

Carrot-Cranberry Spice Cake Recipe
Carrot-Cranberry Spice Cake Recipe photo by Taste of Home
Publisher Photo

Carrot-Cranberry Spice Cake Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 4 large eggs
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 1 cup whole-berry cranberry sauce
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup grated carrots (about 2 medium)
  • 1 tablespoon confectioners' sugar

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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.
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. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Carrot-Cranberry Spice Cake in Taste of Home Christmas Annual Annual 2015, p167

  • 4 large eggs
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 1 cup whole-berry cranberry sauce
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup grated carrots (about 2 medium)
  • 1 tablespoon confectioners' sugar
  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  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.
  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. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Carrot-Cranberry Spice Cake in Taste of Home Christmas Annual Annual 2015, p167

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCarrot-Cranberry Spice Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review