Carrot-Cranberry Cake

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
542
FAT
62%
CHOL
40%
SOD
63%

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Ingredients for 12 servings

1 3/4 cups Gold MedalĀ® all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground allspice

1 1/2 cups granulated sugar

1 cup mayonnaise or sour cream

3 eggs

1 tablespoon ginger-flavored brandy or water

2 cups shredded carrots (about 4 medium)

1 can (8 oz) crushed pineapple in juice, undrained

1/2 cup chopped pecans or walnuts

1/2 cup sweetened dried cranberries

2 packages (3 oz each) cream cheese, softened

3 tablespoons butter or margarine, softened

1/2 teaspoon ginger-flavored brandy or vanilla

1/8 teaspoon salt, if desired

2 1/2 to 3 cups powdered sugar

Sugared cranberries, if desired

Sugared orange peel, if desired

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