Name: Cranberry-Carrot Layer Cake
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 1 1/2 tsp baking soda; 1 tsp baking powder; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp salt; 3 large eggs; 3/4 cup vegetable oil; 2 tsp vanilla extract; 2 cups shredded carrots; 1 cup fresh or dried cranberries; 1 tsp orange zest (optional); 1/2 cup crushed pineapple, drained (optional); 1/2 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3–4 cups powdered sugar; 1–2 tbsp milk or cream (as needed for frosting consistency)

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Why You’ll Love This Recipe

This cake takes the familiar comfort of carrot cake and elevates it with the addition of cranberries for a refreshing twist. The natural sweetness of carrots pairs beautifully with the tangy pop of cranberries, while the cream cheese frosting brings it all together with creamy decadence. It’s a great make-ahead dessert that looks impressive and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Brown sugar
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Eggs
Vegetable oil
Vanilla extract
Fresh or dried cranberries
Shredded carrots
Orange zest (optional but recommended)
Crushed pineapple (optional, for added moisture)
Chopped nuts (optional, such as walnuts or pecans)
Cream cheese
Butter
Powdered sugar
Milk or cream (for frosting consistency)

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together flour, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, beat the eggs, oil, and vanilla until combined.
Gradually stir the wet ingredients into the dry ingredients until just combined.
Fold in shredded carrots, cranberries, orange zest, and optional pineapple or nuts.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
For the frosting, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and mix until fluffy, adding milk or cream as needed for consistency.
Once cakes are cool, spread a layer of frosting between the cakes, then frost the top and sides as desired. Decorate with extra cranberries, nuts, or orange zest if desired.

Servings and timing

This recipe makes one 2-layer 9-inch cake, serving 12–14 slices.
Prep time: 25 minutes
Cook time: 35 minutes
Cooling and frosting time: 1 hour
Total time: about 2 hours

Variations

Sheet cake: Bake the batter in a 9×13-inch pan and frost the top only for a simplified version.
Cupcakes: Use the batter to make about 24 cupcakes; reduce baking time to 18–22 minutes.
Dried cranberries: If using dried cranberries, soak them in warm orange juice or water for 10 minutes to soften.
Spice it up: Add ground ginger or cloves for a deeper spice profile.
Dairy-free option: Use plant-based cream cheese and butter alternatives for the frosting.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. Let slices come to room temperature before serving for best flavor and texture.

To freeze, wrap individual slices or the whole unfrosted cake in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and frost before serving.

This cake is not typically reheated, but chilled slices can be enjoyed at room temperature.

FAQs

Can I use fresh or dried cranberries?

Both work! Fresh cranberries offer a tart burst, while dried cranberries add chewiness. If using dried, soak them first to prevent dryness.

How do I keep the cake from being too dense?

Don’t overmix the batter, and be sure to measure ingredients accurately, especially the flour.

Can I make this cake ahead of time?

Yes, the cake layers can be baked a day in advance and stored wrapped at room temperature. Frost before serving.

What kind of carrots should I use?

Use freshly grated carrots for best texture. Pre-shredded carrots are often too dry and coarse.

Is crushed pineapple necessary?

It’s optional, but it adds extra moisture and flavor. If used, be sure to drain it well.

Can I make this cake without nuts?

Absolutely. The nuts are optional and can be omitted without affecting the structure of the cake.

What kind of frosting works best?

Classic cream cheese frosting complements the tangy cranberries and sweet carrots perfectly, but you can also use a spiced buttercream.

Can I substitute the oil with butter?

Oil keeps the cake moist and tender, but you can substitute melted butter for a richer flavor if preferred.

How do I store leftover frosting?

Store extra cream cheese frosting in an airtight container in the fridge for up to 5 days.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend. Make sure all other ingredients are gluten-free as well.

Conclusion

Cranberry-Carrot Layer Cake is a vibrant, flavorful dessert that’s as beautiful as it is delicious. With its moist carrot-rich crumb, bursts of cranberry, and luscious cream cheese frosting, it’s sure to become a favorite at any celebration. Whether you serve it during the holidays or just because, this cake delivers comfort and elegance in every slice.