Carrot-Cranberry Spice Cake
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
- 4 large eggs, room temperature
- 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
Reviews
Great cake- perfect for our Thanksgiving meal. I made according to directions other than subbing gluten-free flour. The cake is more of a pound cake texture but that could have been due to the flour change. Overall I would make it again, it just wasn't as moist as a typical carrot cake. I like a firm cake so it was a hit for us!
easy to make. comes our perfect