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
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2. 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.
3. Transfer to prepared pan. Bake 50 to 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.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 16 servings.
Nutrition Facts
1 slice: 358 calories, 15g fat (1g saturated fat), 47mg cholesterol, 248mg sodium, 52g carbohydrate (31g sugars, 1g fiber), 4g protein.