Christmas Carrot Cake

Ingredients:
  • 1 1/2 C. (360 ml.) flour
  • 1 tsp. (5 mg.) baking powder
  • 1 tsp. (5 mg.) baking soda
  • 1/4 tsp. (1.5 mg.) salt
  • 1/2 tsp. (3 mg.) nutmeg
  • 1 tsp. (5 mg.) cinnamon
  • 1 C. (240 ml.) shredded carrots
  • 1 1/2 C. (360 ml.) whole cranberries
  • 1/2 C. (120 ml.) honey
  • 2/3 C. (160 ml.) olive oil
  • 2 eggs, beaten
Method:
In a saucepan boil cranberries and honey until berries pop and sauce thickens. Let cool.
Sift together all of the dry ingredients. Add the cranberry honey sauce, carrots, eggs and oil and beat until well blended. Pour into greased 9" x 9" baking pan.
Bake at 350F (177C) for 40 -45 min.

Cranberry Cream Cheese Frosting
Soften 1- 8 oz. (250 g.) pkg of cream cheese with a mixer. Beat in 1/4 C. (60ml.) cranberry sauce. Add 1 C. (480 ml.) icing sugar, beat until smooth and spreadable.