Description
Cranberry-Carrot Layer Cake is a moist, spiced cake filled with shredded carrots, tart cranberries, and a hint of orange zest, layered with rich cream cheese frosting. A festive dessert perfect for holidays and special occasions.
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)
Instructions
- 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, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs, oil, and vanilla extract until combined.
- Gradually stir the wet ingredients into the dry ingredients until just combined.
- Fold in the shredded carrots, cranberries, orange zest, and optional crushed 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, then turn them out onto wire racks to cool completely.
- To make the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy, adding milk or cream as needed for a spreadable consistency.
- Once the cakes are completely cool, spread a layer of frosting between them, then frost the top and sides. Decorate with extra cranberries, nuts, or orange zest if desired.
Notes
- Soak dried cranberries in orange juice or water for 10 minutes to soften before using.
- Do not overmix the batter to keep the cake light and tender.
- Freshly grated carrots provide the best moisture and texture.
- The cake layers can be made a day ahead and frosted just before serving.
- Store leftover frosting in an airtight container in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
