Cranberry Carrot Cake

  • Yield: 12 servings


4-- well beaten eggs
1cup salad oil
1cup white sugar
1cup brown sugar
1cup whole cranberry sauce
1cup grated carrots
3cups flour
2teaspoons baking powder
1teaspoon soda
1/2teaspoon each: cinnamon, nutmeg, ground cloves
1/2teaspoon salt
1stick butter (no substitutes)
1-- (8-ounce) package cream cheese
3/4 to 1-- (16-ounce) box powdered sugar
2teaspoons vanilla
1/2cup nuts (optional)


  1. To prepare cake:  In a mixing bowl, beat eggs, oil, sugars, cranberry sauce and carrots together.  Combine remaining ingredients and mix into first mixture, stirring well. Bake in greased and floured tube or bundt pan at 325F oven for 1 1/4 to 1 1/2 hours.  Tastes like a spice cake and keeps indefinitely.  Serve plain or iced.
  2. To make the icing:  Cream butter and cream cheese at room temperature.  Beat in powdered sugar and vanilla (adjust sugar to desired consistency).  Stir in nuts.  Spread on cake.  Freezes well. 

Recipe reprinted with permission from The Junior League of Charlotte’s Charlotte Cooks Again (The Junior League of Charlotte, Inc., Charlotte, North Carolina, 1981).