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Cranberry-Carrot Layer Cake

 Cranberry-Carrot Layer Cake
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
14 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 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


  • 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.

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Cranberry-Carrot Layer Cake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.