Cranberry Carrot Layer Cake
Indulge in the ultimate combination of sweet and tangy with this Cranberry Carrot Layer Cake, a show-stopping dessert perfect for any festive occasion. This moist and flavorful cake pairs the natural sweetness of grated carrots with the tartness of fresh or dried cranberries, creating a delightful balance in every bite. Layered with a luscious cream cheese frosting, its rich, velvety texture perfectly complements the hearty spiced carrot base, enhanced by hints of cinnamon and vanilla. Topped with optional crunchy pecans or walnuts, this cake is not only visually stunning but also bursting with seasonal flavors. Quick to prepare in just 25 minutes and baked to perfection in 35, this treat serves 12 and is ideal for holiday gatherings, birthdays, or a weekend baking project. Whether you're entertaining a crowd or treating yourself, this cranberry carrot cake is sure to steal the spotlight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Vegetable oil
- 2 teaspoons Pure vanilla extract
- 4 pieces Large eggs
- 1.5 teaspoons Ground cinnamon
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Grated carrots
- 1 cup Fresh or dried cranberries
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 2 tablespoons Milk (if needed for consistency)
- 0.5 cup Pecans or walnuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In another large bowl, beat the eggs with the sugar until light and fluffy. Gradually mix in the vegetable oil and vanilla extract.
Add the dry ingredients to the wet ingredients in batches, mixing just until combined.
Fold in the grated carrots and cranberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the cream cheese frosting, beat the cream cheese and softened butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, mixing until fully incorporated. Add the milk (if needed) to achieve the desired frosting consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top of the frosting, and frost the top and sides of the stacked cake.
If desired, garnish with chopped pecans or walnuts around the sides or on top of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Bring to room temperature before serving for best flavors.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 57.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
