Go Back
–+ servings
Cranberry Carrot Layer Cake

Cranberry Carrot Layer Cake: A Festive Delight to Savor

This Cranberry Carrot Layer Cake combines sweet carrots and tart cranberries, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with almond flour for nuttiness or a gluten-free blend if needed.
  • 1 cup granulated sugar Replacing half with brown sugar can deepen the flavors.
  • 1 teaspoon baking powder Ensure it's fresh for optimal rise.
  • 1 teaspoon baking soda Ensure it's fresh for optimal rise.
  • ½ teaspoon salt Enhances overall flavor; a must for balancing sweetness.
  • 1 teaspoon ground cinnamon Feel free to substitute with a mixed spice blend if you're out.
  • ¼ teaspoon nutmeg
  • 1 ½ cups grated carrots Finely grated works best for texture.
  • 1 cup fresh cranberries Frozen cranberries can be used; just drain and pat dry well.
  • 2 large eggs For a vegan option, swap for flax eggs.
  • ½ cup vegetable oil Can use canola oil; butter offers great flavor.
For the Frosting
  • 8 ounces cream cheese Opt for full-fat for the richest texture, or use coconut cream for a vegan alternative.
  • 2 cups powdered sugar

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large mixing bowl, combine granulated sugar, vegetable oil, and eggs. Whisk until smooth and creamy.
  4. Gradually add the dry ingredient mixture to the wet ingredients and stir gently until just combined.
  5. Fold in grated carrots and fresh cranberries until evenly distributed.
  6. Divide the batter evenly between prepared pans and bake for 30-35 minutes.
  7. Cool layers in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. Beat cream cheese until smooth, gradually add powdered sugar, and mix until fluffy and creamy.
  9. Frost one cake layer with cream cheese frosting, add the second layer, and frost the top and sides of the cake.
  10. For decoration, top with candied cranberries, mint leaves, or chopped nuts.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter to prevent a dense cake. Crushed pineapple or extra cranberries can be added for moisture.

Tried this recipe?

Let us know how it was!