Carrot-Cranberry Spice Cake

• 4 large eggs, room temperature
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup canola oil
• 1 cup whole-berry cranberry sauce
• 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)
• 1 tablespoon confectioners' sugar

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots.
3. 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. Sprinkle with confectioners' sugar.

eggs, sugar, brown sugar, canola oil, wholeberry, allpurpose, baking powder, baking soda, salt, ground nutmeg, ground cloves, carrots, sugar

Taken from www.tasteofhome.com/recipes/carrot-cranberry-spice-cake/ (may not work)