Cranberry sauce and carrot cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unbleached flour |
| 1 | cup | Brown sugar -- packed |
| 1 | cup | Granulated sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Cloves |
| ¼ | teaspoon | Salt |
| 1 | cup | Oil |
| 4 | Egg whites -- whipped | |
| 1 | cup | Whole cranberry sauce |
| 1 | cup | Carrots -- grated |
| ½ | cup | Lemon peel -- grated |
Directions
Preheat oven at 350. Prepare a cake pan with cooking spray and flour. In a mixing bowl, combine flour, sugars, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another mixing bowl, combine oil, egg whites, cranberry sauce, carrots, and lemon peel.
Mix dry ingredients with wet ingredients just until combined. Pour mixture into prepared pan. Bake for 45 minutes.
Recipe By : Anita A. Matejka