CARROT-CRANBERRY SPICE CAKE

Carrot-Cranberry Spice Cake image

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

Provided by Taste of Home

Time 1h10m

Yield 16 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 358 calories, Fat 15g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 248mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.