Christmas Carrot Cake

Christmas Carrot Cake

11/2 C. (360 ml.) flour
1 tsp. (5 mg.) baking powder
1 tsp. (5 mg.) baking soda
¼ tsp. (1.5 mg.) salt
½ tsp. (3 mg.) nutmeg
1 tsp. (5 mg.) cinnamon

1 C. (240 ml.) shredded carrots
11/2 C. (360 ml.) whole cranberries
½ C. (120 ml.) honey
2/3 C. (160 ml.) olive oil
2 eggs, beaten

IMG_0344-Christmas CArrot cakeIn a saucepan boil cranberries and honey until berries pop and sauce thickens. Let cool.
Sift together all of the dry ingredients. Add the cranberry honey sauce, carrots, eggs and oil and beat until well blended. Pour into greased 9” x 9” baking pan.
Bake at 350°F (177°C) for 40 -45 min.

Cranberry Cream Cheese Frosting
Soften 1- 8 oz. (250 g.) pkg of cream cheese with a mixer. Beat in ¼ C. (60ml.) cranberry sauce.  Add 1 C. (480 ml.) icing sugar, beat until smooth and spreadable.

To print this recipe please go to Christmas Carrot Cake

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