Cranberry-Carrot Layer Cake Recipe
Cranberry-Carrot Layer Cake Recipe photo by Taste of Home
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Cranberry-Carrot Layer Cake Recipe

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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
Featured In: 28 Best Fall Cakes
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 14 servings


  • 4 eggs
  • 1-1/2 cups packed brown sugar
  • 1-1/4 cups canola oil
  • 1 teaspoon grated orange peel
  • 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
  • 2 packages (8 ounces each) 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, optional


  1. In a large bowl, combine the eggs, brown sugar, oil and orange peel. 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 two greased and floured 9-in. 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.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange peel if desired.
  4. 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. Yield: 14 servings.
Originally published as Cranberry-Carrot Layer Cake in Country Woman November/December 2002, p29

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richardmoderate User ID: 8418344 228051
Reviewed Jun. 16, 2015

"id like to try this-i have 4 bags of dried cranberries i need to use-but i am hypoglycemic-can i substitute maple syrup or agave or honey for those 4 cups of sugar in the frosting???"

kckamargo63 User ID: 7981779 136417
Reviewed Nov. 21, 2014

"I made this cake using the orange peel and the result was a fantastic and flavorful cake. The frosting also benefits from the ginger and the orange peel. It tastes amazing!"

rtdanes User ID: 4078415 122089
Reviewed Dec. 5, 2012

"Wonderfully moist cake, the cranberries are a great taste addition. The only change I made to cake, I did not have any orange peel so it wasn't put in cake. I made frosting as directed, minus orange peel and ground ginger (my family LOVES standard Cream Cheese Frosting)."

Denise Porter User ID: 3137225 88950
Reviewed Jun. 13, 2009

"I thought the ginger in the frosting was a poor choice and substituted 1 tsp of cinnamon and used 1 tsp of orange peel to compliment the ingredients in the cake"

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