CRANBERRY-CARROT LAYER CAKE
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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- 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. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange zest if desired. , 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. If desired, top with sugared cranberries.
Nutrition Facts : Calories 729 calories, Fat 43g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 420mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 2g fiber), Protein 6g protein.
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Amreen Musa
amreen-musa36@aol.comI can't wait to try this recipe! It looks so delicious.
Ciji Zimmerschied
zimmerschied-ciji7@hotmail.comThis cake is a bit too sweet for my taste, but I think it would be perfect for a special occasion.
Hamidu Chemical
chemical64@hotmail.frI've never made a layer cake before, but this recipe was easy to follow. The cake turned out perfect and everyone loved it.
Adnan Ashraf
a.adnan97@yahoo.comThis cake is so moist and flavorful. I love the way the cranberries and carrots add a pop of color and flavor.
Dave4246
dave4246@hotmail.co.ukI'm not a big fan of cream cheese frosting, but I loved the frosting on this cake. It's light and fluffy and not too sweet.
Momcilo Krstic
k_momcilo92@hotmail.comThis cake is a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer and this cake is a great way to use them up.
Lisa Logue
lisa-logue98@hotmail.frI love the unique flavor of this cake. The cranberry and carrot combination is so unexpected but it works really well.
Jims baby Smith
j_smith@gmail.comThis cake is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and beautiful cake.
Chance Hawkins
h@yahoo.comI've made this cake several times and it's always a crowd-pleaser. It's a great recipe to have on hand for special occasions.
Adam Hussein
a_hussein@gmail.comThis cake is perfect for fall! The cranberry and carrot flavors are so festive.
James Wood
jwood@gmail.comI'm not a big fan of carrots in cake, but this recipe changed my mind. The carrots add a subtle sweetness and moisture to the cake.
Ivan Kaneko
k-i@hotmail.comThe cream cheese frosting is a bit too sweet for my taste, but the cake itself is delicious.
Doctor Mem
d-mem57@hotmail.frThis cake is so easy to make and it always turns out perfect. I love that I can use fresh or frozen cranberries.
AYUSH GRG
grg@yahoo.comI made this cake for a potluck and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
Alyssa Esparza
a-e74@hotmail.comThis cake turned out so moist and flavorful! The cranberry and carrot combination is a winner, and the cream cheese frosting is the perfect finishing touch. I'll definitely be making this cake again!