You are here: Home » Recipes » Cranberry Carrot Cake Cranberry Carrot Cake Recipe by Favorite Recipes Press Yield 12 servings Cranberry sauce and carrots star in this delicious cake. PrintEmail Ingredients Cake:4 -- well beaten eggs1 cup salad oil1 cup white sugar1 cup brown sugar1 cup whole cranberry sauce1 cup grated carrots3 cups flour2 teaspoons baking powder1 teaspoon soda1/2 teaspoon each: cinnamon, nutmeg, ground cloves1/2 teaspoon saltIcing:1 stick butter (no substitutes)1 -- (8-ounce) package cream cheese3/4 to 1 -- (16-ounce) box powdered sugar2 teaspoons vanilla1/2 cup nuts (optional) Instructions 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. 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).