Best Cranberry Carrot Layer Cake Recipes

CRANBERRY-CARROT LAYER CAKE

Cranberry-Carrot Layer Cake image

This moist cake smothered with rich cream cheese frosting makes any dinner festive. Every autumn, I go to a cranberry festival in Wisconsin and load up on fresh cranberries to freeze for year-round cooking. -Nellie Runne, Rockford, Illinois

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 14 servings.

Number Of Ingredients 20

Ingredients

4 large eggs
1-1/2 cups packed brown sugar
1-1/4 cups canola oil
1 teaspoon grated orange zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups shredded carrots
1 cup dried cranberries
CREAM CHEESE FROSTING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup butter, softened
4 cups confectioners' sugar
1 tablespoon whole milk
1/2 teaspoon ground ginger
1/2 teaspoon grated orange zest, optional
Sugared cranberries, optional

Steps:

In a large bowl, combine the eggs, brown sugar, oil and orange zest. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; gradually add to egg mixture and mix well. Stir in carrots and cranberries. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange zest if desired. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.

Nutrition Facts : Calories 729 calories, Fat 43g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 420mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY-CARROT LAYER CAKE

Cranberry-Carrot Layer Cake image

Make and share this Cranberry-Carrot Layer Cake recipe from Food.com.

Provided by Courtly

Categories Dessert

Time 50m

Yield 12-14 serving(s)

Number Of Ingredients 18

Ingredients

4 eggs
1 1/2 cups packed brown sugar
1 1/4 cups vegetable oil
1 teaspoon grated orange peel
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups shredded carrots
1 cup dried cranberries
2 (8 ounce) packages cream cheese, softened
3/4 cup butter, softened
4 cups confectioners' sugar
1 tablespoon milk
1/2 teaspoon ground ginger
1/2 teaspoon grated orange peel

Steps:

In a mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well.
Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; beat into egg mixture.
Stir in carrots and cranberries.
Pour into two greased and floured 9 inch round baking pans.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a mixing bowl, beat cream cheese and butter until fluffy.
Gradually beat in confectioners' sugar, milk, ginger and orange peel if desired.
Split each cake into two horizontal layers.
Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 807.3, Fat 49.4, SaturatedFat 19.1, Cholesterol 142.8, Sodium 466.6, Carbohydrate 86.8, Fiber 1.6, Sugar 67, Protein 7.5

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