Cranberry Carrot Layer Cake
Cranberry Carrot Layer Cake is a delightful fusion of sweet and tangy flavors, perfect for any occasion. With its vibrant colors and moist texture, this cake is sure to be the star of your dessert table. Each slice showcases the delicious harmony of fresh carrots and dried cranberries, topped with velvety cream cheese frosting. Whether it’s a family gathering or a festive celebration, this cake will impress your guests and leave them asking for more.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1 cup vegetable oil
- 2 cups finely grated carrots (about 4 medium carrots)
- 1 cup dried cranberries
- 2 tsp vanilla extract
- Cream cheese frosting (for layering)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs with oil and vanilla until frothy. Combine with dry ingredients until just mixed.
- Fold in grated carrots and dried cranberries gently.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Assemble the layers with cream cheese frosting.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For added flavor, mix in crushed pineapple or walnuts. Experiment with spices like nutmeg for a unique twist. Ensure eggs are at room temperature for optimal mixing.