Ingredients
4 large eggs, room temperature1 cup sugar1 cup packed brown sugar1 cup canola oil1 cup whole-berry cranberry sauce3 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1 cup grated carrots (about 2 medium)1 tablespoon confectioners’ sugar
Preparation
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.
