CRANBERRY-CARROT LAYER CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

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

There are no comments yet!