Carrot Cranberry Cake

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 170.2

Total Fat: 3.9 g
Cholesterol: 23.2 mg
Sodium: 251.7 mg
Total Carbs: 31.3 g
Dietary Fiber: 1.9 g
Protein: 3.0 g

View full nutritional breakdown of Carrot Cranberry Cake calories by ingredient

Introduction

Tart cranberries are a unique addition to this lightened-up carrot cake recipe. We think it would also work well with dried cherries or apples. Tart cranberries are a unique addition to this lightened-up carrot cake recipe. We think it would also work well with dried cherries or apples.

Minutes to Prepare: 10

Minutes to Cook: 35

Number of Servings: 16

Ingredients

1 box of yellow cake mix

1 can of pumpkin puree

2 eggs

2 egg whites

1/4 cup unsweetened applesauce

1/4 cup water

2 tsp. cinnamon

1/2 tsp nutmeg

2 cups grated/shredded carrots

2 cups fresh cranberries or 2 TBS dried cranberries

Directions

Preheat oven to 350.

Spray a 9X13 baking pan.

Combine all ingredients other than carrots and cranberries and mix at medium speed until well blended and fluffy - about 2 minutes.

Stir in carrots and cranberries.

Bake for 35 minutes or until toothpick comes out clean.

Serve with a little lite cool whip, if desired.

Makes 16 servings.