Resplendent with the colors and flavors of autumn, this wonderful version of an all-time favorite is moist and delicious.

Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground allspice
4 eggs
1 cup Carapelli Extra Light Olive Oil
3 cups finely shredded carrots
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
Powdered sugar
Whipped topping

Preparation Directions
Preheat oven to 350°F. In large mixing bowl, combine flour, sugar, baking powder, baking soda and ground allspice. 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. 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. 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.