Carrot-Cranberry Spice Cake

Name: Carrot-Cranberry Spice Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings.
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

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
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.

Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Originally published as Cranberry Carrot Cake in Taste of Home Christmas Annual 2015