Cranberry Carrot Cake

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King Arthur Flour


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2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

3 large eggs

1 cup (7 ounces) granulated sugar

1/2 cup (3 1/2 ounces) vegetable oil

1 can (16 ounces) whole cranberry sauce, or 2 cups homemade sauce

1 tablespoon vanilla extract

1 1/2 cups (5 1/4 ounces) finely shredded carrots (about 3 medium-to-large carrots)

1/2 cup (1 1/2 ounces) flaked coconut

1/2 cup (2 ounces) chopped walnuts

1 package (3 ounces) cream cheese, room temperature

1 cup (4 ounces) confectioners' sugar

1 teaspoon vanilla, or 1/4 teaspoon orange oil

1 to 2 tablespoons milk

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