Cranberry Carrot Layer Cake

Contributed By: Parker


4 large eggs, room temperature
1-1/2 cups packed brown sugar
1-1/4 cups canola oil
1 teaspoon grated orange zest
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 2% milk
1/2 teaspoon ground ginger
1/2 teaspoon grated orange zest, optional
Sugared cranberries, optional


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.
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 to 30 minutes. 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, if desired, orange zest.
4. Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; spread frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.

Helpful Hints:

Prize Winning Recipe
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 14 servings.
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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