Carrot Cranberry Cake

Carrot Cranberry Cake

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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
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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.
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.

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