Cranberry-Carrot Layer Cake

Total Time Prep: 20 min. Bake: 25 min. + cooling
Yield 14 servings
Contest Winner
Test Kitchen Approved
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

Ingredients

  • 4 large eggs, room temperature
  • 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 2% milk
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon grated orange zest, optional
  • Sugared cranberries, optional

Directions

  1. 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.
  2. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and, if desired, orange zest.
  4. Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; spread with frosting. Add remaining layers, spread frosting between each layer. Frost top and side of cake. If desired, top with sugared cranberries.

Nutrition Facts

1 piece: 729 calories, 43g fat (15g saturated fat), 112mg cholesterol, 420mg sodium, 84g carbohydrate (67g sugars, 2g fiber), 6g protein.

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
Recipe Creator

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