It’s that time of year when cranberries take over the markets. Pick up a few extra bags and toss them in the freezer, they freeze very well. Cranberries are great for baking, use fresh cranberries for a pop of flavor in your baked goods.
We have a great recipe for a Carrot Cranberry Bundt cake that is sure to be a hit at your next gathering.
- 4 large eggs, room temperature
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup oil
- 1 cup fresh cranberries
- 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)
- Chopped nuts (optional)
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, beat eggs, sugar, brown sugar, oil until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots and cranberries.
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.
Allow cake to completely cool on wire rack.
- 4 oz. cream cheese, cubed & softened
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla
- 1 to 2 tablespoons Milk
Process cream cheese, powdered sugar, vanilla, and 1 tablespoon milk in a food processor until well blended. Add remaining 1 tablespoon milk, 1
tablespoon at a time, processing until smooth. Spread glaze over cooled cake.