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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
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    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.
Editor’s Note: 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.

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