2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsps ground allspice
4 eggs
1 cup light olive oil
3 cups finely shredded carrots
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
Powdered sugar
Whipped topping

Spiced Carrot Cake

1. Preheat oven to 350° F.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and ground allspice.
3. Add eggs, one at a time, mixing well after each addition. Stir in olive oil. Add carrots; mix until well blended. Gently stir in cranberries and nuts.
4. Pour cake mixture in a fluted tube pan lightly coated with olive oil and floured. Bake for 40-45 minutes or until toothpick inserted near the center comes out clean.
5. Cool on a wire rack for 30 minutes. Invert cake onto serving platter. Carefully remove pan from cake. Sprinkle cooled cake with powdered sugar and serve with whipped topping.
   Serves 12
   Preparation time: 1 hour 20 minutes