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
Greasing Fluted (Bundt) Tube Pans
Carrot-Cranberry Spice Cake
Prep Time
20 min
Cook Time
50 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
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.
Nutrition Facts
1 slice: 358 calories, 15g fat (1g saturated fat), 47mg cholesterol, 248mg sodium, 52g carbohydrate (31g sugars, 1g fiber), 4g protein.
