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Carrot-Cranberry Spice Cake

Name: Carrot-Cranberry Spice Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings.
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

3 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

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

Carrot-Cranberry Spice Cake Recipe photo by Taste of Home

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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

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.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 slice: 358 calories, 15g fat (1g saturated fat), 47mg cholesterol, 248mg sodium, 52g carbohydrate (31g sugars, 1g fiber), 4g protein.