Instructions: In a large bowl, sift together the flour, baking soda, baking powder, spices and salt. Set aside. In another bowl, beat the eggs and sugar, on high speed of an electric mixer, till light and lemon-colored. Beat in oil, 2/3 cup of cranberry sauce, and vanilla. Add dry ingredients to wet ingredients, stirring to mix well. Gently stir in carrots, coconut and walnuts.

Grease a large ring pan. Spoon batter into pan. Spread remaining cranberry sauce atop batter, then use a knife to gently "marble" it into the batter with a swirling motion. Bake cake in a preheated 350F oven for 50 to 55 minutes, or until it tests done. Remove from oven and cool completely on a wire rack.

Mix together sugared cream cheese drizzle by beating together cream cheese and sugar till well combined and fluffy. Add vanilla. Then add just enough milk for the mixture to be drizzled thickly. Spoon drizzle mixture onto cake in any pattern you wish.

NOTES : For convenience, we use whole-berry cranberry sauce in this recipe; but if you have fresh berries on hand, you can easily make your own. Simply boil 1 cup water with 1 cup sugar, without stirring, for 5 minutes. Add 2 heaping cups cranberries, cover, and simmer 5 to 7 minutes, or until cranberries burst. Chill till ready to use.

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