1 cup sugar
3/4 cup oil
3 eggs
1 1/2 cups flour
1/2 teaspoon allspice
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups shredded carrot
1 cup cranberries, halved or coarsely chopped
1/2 cup chopped nuts

Cream cheese frosting

Mix sugar and oil well. Blend in eggs. Add flour, spice, baking powder and salt; mix well. Stir in carrots, cranberries and nuts. Spread batter in greased, floured 15-by-10-by-1-inch jelly roll pan. Bake 35 to 40 minutes at 350 degrees or until wooden pick inserted in center comes out clean. Cool; frost with two 8-oz. containers of soft cream cheese with pineapple. Or make a frosting of one 3-oz. package cream cheese, 1/4 cup soft margarine, 2 1/4 cups confectioners sugar and milk to moisten. Garnish if desired with halved cranberries. Cut into bars.