===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 05-20-23 (41 19)             Number: 390
From: LINDA F. CHASE #74 @2053*    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Cranberry Carrot Cake          Conf: (37) Home Cooki
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you see...I ran out of crushed pineapple...and tried a can of whole

cranberrries left over from Thanksgiving...

2 Cups flour
2 teasp baking powder
1 teasp cinnamon
1/2 cup oil
2 cups packed brown sugar
4 eggs
3 cups shredded carrots (4 1/2 - 5 oz.)
1   16 oz. can whole cranberries, juice and all
1/2 cup sliced almonds


In small bowl, stir together flour, bak powd, cinnamon.  Set aside.
In large bowl, at medium speed, mix oil, sugar, and eggs until well blended.
At low speed, gradually beat reserved flour mix into egg mix.  Beat until well

blended.  Stir in carrots, cranberries, and almonds (or other nuts).

Pour into lightly greased 13x9x2 baking pan.  350 degrees F. until toothpick in

center comes out clean, about 35 - 40 minutes.  Cool in pain on wire rack.

Mix 3 oz (or more) light cream cheese (Neufchatel cheese, softened and 3 cups

of powdered sugar until well blended.  Spread over cake (warm or cooled cake),

then cool completely.  Refrigerate left-overs, if there is any...

                                       LINDY