My family has some leftovers from Thanksgiving that needed to be used. But what to make with them??  Left over Cranberry Sauce, lots of carrots (raw), fruit, etc.  So I came up with my own recipe for using those special left over dinner items.

C * 3 – Cranberry Carrot Cake

• 2 cups of raw carrots grated
• 1 1/2 can of Cranberry Sauce
• 1 over ripe banana
• 2 eggs
• 1 1/2 cup Self Rising Flour
• 1/2 cup Oatmeal
• 1 cup Walnuts
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1 tsp. Vanilla Extract
• 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/2 stick butter (melted)

In a large bowl mash the banana and cranberry sauce until there are no lumps. Next, mix in the carrots, walnuts, raisins, cranberries, flour, oatmeal, eggs, vanilla, cinnamon, nutmeg, and butter.  The mixture should be dense and wet but not soupy.  Preheat your oven to 375 degrees.  Spray your Bundt pan with cooking spray – be sure to get the sides and center coated.  Cook for 1 hour.   Let the cake rest for a couple minutes before placing it on a cooling rack.

This will be a very moist, dense cake/bread. I did not add any sugar to this recipe as the fruit should be sweet enough. Also, you can substitute apple sauce or Coconut oil for the butter, if you are looking for a vegan or alternative option.

This is good served for breakfast with a spot of butter and yogurt.

Enjoy! ~ The Three Bonnets