Cranberry-Carrot Layer Cake Recipe photo by Taste of Home
Cranberry-Carrot Layer Cake
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 14 servings.
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
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4 large eggs, room temperature
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1-1/2 cups packed brown sugar
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1-1/4 cups canola oil
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1 teaspoon grated orange zest
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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3/4 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon ground cloves
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2 cups shredded carrots
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1 cup dried cranberries
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CREAM CHEESE FROSTING:
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2 packages (8 ounces each) cream cheese, softened
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3/4 cup butter, softened
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4 cups confectioners' sugar
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1 tablespoon 2% milk
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1/2 teaspoon ground ginger
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1/2 teaspoon grated orange zest, optional
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Sugared cranberries, optional
Directions
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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.
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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.
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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.
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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.
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