Carrot Cake with Dried Cranberries and Cream Cheese Frosting
- 16 servings
- 30 min
Preheat over to 350˚F. Spray a 9 x 9-inch pan with cooking spray.
Beat oil and sugar in large mixing bowl until blended. Add eggs, yogurt and vanilla; mix until blended. Stir in banana, carrots, cranberries and pineapple.
Combine flour, baking powder, baking soda, cinnamon and nutmeg in a large bowl; mix until blended. Gradually add flour mixture to carrot mixture; mix until just blended; pour batter into prepared pan.
Place pan in centre of oven and bake for 25 to 30 minutes or until wooded pick inserted into centre comes out clean. Cool on wire rack.
Icing: Combine all ingredients in a small bowl; beat until smooth. Spread over cooled cake.
Recipe provided by Rose Reisman.