Cranberry Carrot Cake - cooking recipe

Ingredients

1 c. dried sweetened cranberries (Craisins)
2/3 c. toasted pecans
1/4 c. all-purpose flour
2 c. finely shredded carrots
1 (11 oz.) can mandarin oranges, drained
1 c. oil
1/2 c. sour cream
1 2/3 c. firmly packed light brown sugar
4 eggs
2 c. self-rising flour
1 tsp. ground cinnamon
1/4 tsp. baking soda
1 tsp. vanilla extract

Preparation

Preheat oven to 350 degrees. Grease and lightly flour (on bottom only) a 9x13x2 inch baking pan. Combine cranberries, toasted pecans and the 1/4 c. flour in bowl of a food processor, fitted with steel blade.
Process until cranberries and pecans are finely chopped.
Set aside. In another bowl, combine the carrots and oranges.
Mix well.
In large bowl, combine oil, sour cream and brown sugar.
Beat until blended. Add eggs one at a time, beating well. Add carrots and oranges. Beat well.
Combine the 2 cups self-rising flour, cinnamon, and baking soda.
Stir to mix. Add cranberry mixture to the flour mixture.
Add to the oil mixture slowly, beating until well blended. Add vanilla and mix. Pour into pan and bake for about 45 minutes or until a toothpick comes out clean when inserted into center of cake.
Cool completely on a rack before frosting.