If you’re on the hunt for a show-stopping dessert that combines the earthy goodness of carrots with the tart zing of cranberries, you’ve come to the right place. This Cranberry Carrot Cake is a delightful fusion of flavors and textures that will leave your friends and family in awe. Whether it’s a holiday gathering or a special occasion, this cake is a crowd-pleaser. In this blog post, we’ll dive into the details of this delectable recipe, exploring the ingredients, step-by-step instructions, tips, and even some creative variations. So, let’s get ready to embark on a culinary adventure!
| Servings | Cooking Time | CALORIES |
| 12 | 55mins | 380 per serving |
Cranberry Carrot Cake
This Cranberry Carrot Cake recipe is perfect for both novice and experienced bakers who want to create a memorable dessert. If you’re looking to impress your loved ones with a unique cake that captures the essence of the season, this recipe is tailor-made for you. The cranberries add a touch of festivity, making it an excellent choice for holiday gatherings. This cake is great for those who appreciate the harmony of sweet and tart flavors in a moist, spiced cake.
Why It’s Great
What makes this Cranberry Carrot Cake truly exceptional are the fresh ingredients and the balance of flavors. The carrots bring natural sweetness and moisture to the cake, while the cranberries introduce a burst of tangy excitement. The warm spices like cinnamon and nutmeg provide depth and warmth, making this cake perfect for fall and winter celebrations. The cream cheese frosting ties everything together with its creamy richness.
Kitchen Equipment You’ll Need
Before we delve into the recipe, let’s ensure you have the necessary kitchen equipment at your disposal:
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Grater or food processor for grating carrots
- Measuring cups and spoons
- Wire racks for cooling
Ingredients
Now, let’s gather the ingredients that will make this Cranberry Carrot Cake a sensation on your dessert table:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 ½ cups fresh cranberries
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
Now that you have your ingredients and equipment ready, let’s dive into the step-by-step instructions for creating this Cranberry Carrot Cake. This recipe yields a two-layer cake.
Prepare Your Pans
- Preheat your oven to 350°F (175°C).
- Grease and line the bottoms of two 9-inch round cake pans with parchment paper. This will ensure your cakes don’t stick.
Mix the Dry Ingredients
- In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside.
Cream the Butter and Sugar
- In another large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Incorporate Carrots and Cranberries
- Gently fold the grated carrots and fresh cranberries into the batter.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Divide and Bake
- Divide the cake batter evenly between the prepared pans. Smooth the tops.
Bake to Perfection
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Frost
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes cool, prepare the cream cheese frosting.
Create Cream Cheese Frosting
- In a separate mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy.
Assemble and Decorate
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Add the second cake layer and frost the top and sides of the entire cake.
Serve and Enjoy
- Slice and serve your Cranberry Carrot Cake. It’s best enjoyed fresh!
Tips for Success
- If you’re short on time, you can use store-bought cream cheese frosting, but homemade is always better!
- Ensure the cream cheese and butter for the frosting are at room temperature for smooth consistency.
- To make grating carrots easier, consider using a food processor with a grating attachment.
Recipe Variations
Get creative with your Cranberry Carrot Cake by trying these variations:
- Nuts and Raisins: Add chopped walnuts or pecans and raisins to the batter for extra texture and flavor.
- Spiced Frosting: Incorporate a pinch of cinnamon or nutmeg into the cream cheese frosting for an extra layer of spiciness.
Conclusion
Cranberry Carrot Cake is a delightful dessert that combines the earthy goodness of carrots with the tart zing of cranberries. It’s the perfect treat for holiday gatherings and special occasions. This recipe is a balance of sweet and tart, complemented by warm spices and creamy cream cheese frosting. With the right equipment, fresh ingredients, and a little creativity, you can create a memorable cake that will leave your guests asking for seconds.
Now that you have the recipe, it’s time to get baking! Share this delightful recipe with your friends and family, and be sure to subscribe to our blog for more mouthwatering culinary creations.
MORE CARROT RECIPES
Best Cranberry Carrot Cake
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Grater or food processor for grating carrots
- Measuring cups and spoons
- Wire racks for cooling
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 ½ cups fresh cranberries
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line the bottoms of two 9-inch round cake pans with parchment paper. This will ensure your cakes don't stick.
- In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside.
- In another large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the grated carrots and fresh cranberries into the batter.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Divide the cake batter evenly between the prepared pans. Smooth the tops.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes cool, prepare the cream cheese frosting.
- In a separate mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy.
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Add the second cake layer and frost the top and sides of the entire cake.
- Slice and serve your Cranberry Carrot Cake. It's best enjoyed fresh!
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!