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Cranberry-Carrot Layer Cake Recipe

Cranberry-Carrot Layer Cake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD: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.

Reviews for Cranberry-Carrot Layer Cake

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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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