Carrot Cranberry Cake Recipes

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CARROT-CRANBERRY SPICE CAKE



Carrot-Cranberry Spice Cake image

I love carrot cake and those made with cranberries. Using leftover cranberry sauce, I add carrots to make one marvelous cake that's tangy and sweet. -Elizabeth King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 13

4 large eggs, room temperature
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
1 cup whole-berry cranberry sauce
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup grated carrots (about 2 medium)
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 358 calories, Fat 15g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 248mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

CARROT-CRANBERRY CAKE



Carrot-Cranberry Cake image

Enjoy your carrots naturally sweet, baked in a cake frosted with rich cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 21

1 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 1/2 cups granulated sugar
1 cup mayonnaise or sour cream
3 eggs
1 tablespoon ginger-flavored brandy or water
2 cups shredded carrots (about 4 medium)
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup chopped pecans or walnuts
1/2 cup sweetened dried cranberries
2 packages (3 oz each) cream cheese, softened
3 tablespoons butter or margarine, softened
1/2 teaspoon ginger-flavored brandy or vanilla
1/8 teaspoon salt, if desired
2 1/2 to 3 cups powdered sugar
Sugared cranberries, if desired
Sugared orange peel, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour.
  • Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries. Pour into pans.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting. Garnish with cranberries and orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 570, Carbohydrate 76 g, Cholesterol 85 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 58 g, TransFat 0 g

CARROT AND CRANBERRY MUFFINS



Carrot and Cranberry Muffins image

I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.

Provided by briatherese

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon chia seeds
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup unsalted butter, room temperature
½ cup brown sugar, or to taste
¼ cup white sugar, or to taste
1 egg
1 banana
2 cups grated carrots
1 tablespoon grated orange zest
¾ cup cranberries, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  • Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
  • Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
  • Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 33.6 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 254 mg, Sugar 15.5 g

CRANBERRY ORANGE CARROT CAKE



Cranberry Orange Carrot Cake image

Soft and moist, this Cranberry Orange Carrot Cake is packed with fruits and veggies, for a real feel good dessert!

Provided by Silvia Ribas

Categories     Cake     Dessert     Sweet

Time 55m

Number Of Ingredients 17

2 cups unbleached all-purpose white flour
2 tsp baking powder
1 tsp salt
2 large eggs
1 cup shredded carrots
1/2 cup maple syrup
1 cup Organic Valley Grassmilk Plain Yogurt
1 tsp vanilla extract
1 tbsp orange zest (1 orange)
Juice from 1 orange (1/3 -1/2 cup of juice)
1 cup fresh cranberries
1 cup water
2 cups sugar (divided)
1 cup fresh cranberries
1 cup powdered sugar
1 tbsp water
1 tsp orange zest

Steps:

  • Pre-heat oven to 350F degrees. In a medium bowl add the first 3 (cake) ingredients (dry ingredients) to combine. Set aside. In a large bowl add the eggs, carrots, maple syrup, yogurt, vanilla extract, orange zest and orange juice and mix until well combined. Add the flour mix into the liquids and mix well. Fold in the cranberries. Pour batter onto a greased loaf pan and bake for 30 minutes.
  • Heat the water and 1 cup of sugar, until the sugar has completely dissolved (don't let it boil). Remove from heat and let it cool off almost completely. When cooled, add in the cranberries and let it bathe in this sugar syrup water for 5 minutes. Pour the remaining 1 cup of sugar onto a flat bowl or any flat container with sides. Using a slotted spoon, remove the cranberries from sugar syrup and place it in the sugar bowl. Shake the sugar bowl to coat the cranberries equally with sugar. Remove the cranberries from the sugar bowl and set aside (in the refrigerator, preferably)
  • In low heat, dissolve the powdered sugar with 1 tbsp water, mixing with a rubber spatula to keep the consistency creamy. Add the orange zest and mix. Let it cool off for 1-2 minutes.
  • Once the cake is done baking and cooled off, pour the orange glaze over it, letting the glaze drip down the sides. Set aside for 1-2 minutes. Add the sparkling cranberries and orange slices for a complete and delightful look.

EASY CRANBERRY AND ORANGE CARROT CAKE WITH A SIMPLE ORANGE GLAZE



Easy Cranberry and Orange Carrot Cake with a Simple Orange Glaze image

Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a simple orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee!

Provided by Lovefoodies

Categories     Cakes

Time 1h30m

Number Of Ingredients 18

2/3 Cup or 150 g Butter
1/2 lb or 250 g Carrots (about 3 medium carrots)
1 Cup or 200 g Sugar
1 2/3 Cup or 200 g All Purpose / Plain Flour
2 tsp Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Baking Soda
2 tsp Baking powder
2 Large eggs
2 Tablespoons Milk
1 Cup or 125 g Dried Cranberries
2 Tablespoons Fresh Orange Juice
Grated Zest of 1 Orange
1/2 Cup or 50 g Walnuts
The Glaze:
1 1/4 cups or 150 g powdered sugar
Juice 1 Orange
Zest 1 orange

Steps:

  • 1. Preheat the oven to 325 F or 170 C. Grease and line a 9 inch / 1 lb loaf pan, or a 9 inch Bundt pan (if making muffins, you will need 12 muffin liners and preheat oven to 400 F or 200 C) 2. Melt the butter in the microwave. 3. Peel and grate the carrots. (use the fine grate holes) 4. Add the carrots, sugar and butter in a bowl. 5. Sift in the flour, cinnamon, nutmeg, baking soda and baking powder. 6. In a separate bowl, lightly beat the eggs then add to the mixture together with the milk. 7. Break up the walnuts and add those together with the cranberries, orange juice and orange zest to the mixture. 8. Combine everything then add to the baking pan. 9. Bake for approximately 1 hour 10 minutes if using a loaf pan. For bundt pans, check after 50 minutes. Test with a skewer in the middle of the cake if it comes out clean. Tip: if your cake needs a little more time baking, cover the top with foil to avoid over browning. For muffins, bake for about 20 minutes. 10. To make the glaze, add all the ingredients to a cup and mix well until the sugar has dissolved. Then drizzle all over the cake. For best results, do this whilst the cake is still warm. 11. Allow to cool before slicing.

Nutrition Facts : Calories 450 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 52 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CRANBERRY-CARROT LAYER CAKE



Cranberry-Carrot Layer Cake image

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

4 large eggs
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
CREAM CHEESE FROSTING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup butter, softened
4 cups confectioners' sugar
1 tablespoon whole milk
1/2 teaspoon ground ginger
1/2 teaspoon grated orange zest, optional
Sugared cranberries, optional

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.

CRANBERRY CARROT CAKE



Cranberry Carrot Cake image

Moist and delicious. The cranberries are a nice change from the raisins most people use. Use your favorite cream cheese frosting to ice this cake.

Provided by jowolf2

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 14

2 cups flour
2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 pinch salt
1 ½ cups sugar
1 cup mayonnaise
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, with juice
½ cup chopped toasted pecans
¾ cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round cake pans. Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.
  • Cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally. Stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries. Divide evenly between the prepared cake pans.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 53.8 g, Cholesterol 53.5 mg, Fat 19.3 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 466.7 mg, Sugar 34.1 g

CRANBERRY CHRISTMAS CAKE



Cranberry Christmas Cake image

Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!

Provided by Mary Younkin

Categories     Dessert

Time 1h5m

Number Of Ingredients 6

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour * (see note below for gluten-free alternative)
12 oz fresh cranberries

Steps:

  • Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
  • Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
  • Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)
  • Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

Nutrition Facts : Calories 252 kcal, Carbohydrate 39 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 88 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

CARROT-CRANBERRY CAKE



CARROT-CRANBERRY CAKE image

Categories     Cake     Fruit     Dessert     Bake     Thanksgiving     Carrot

Yield 12 servings

Number Of Ingredients 22

1 3/4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 1/2 cups granulated sugar
1 cup mayonnaise or sour cream
3 eggs
1 tablespoon ginger-flavored brandy or water
2 cups shredded carrots (about 4 medium)
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup chopped pecans or walnuts
1/2 cup sweetened dried cranberries
Cream Cheese Frosting
2 packages (3 oz each) cream cheese, softened
3 tablespoons butter or margarine, softened
1/2 teaspoon ginger-flavored brandy or vanilla
1/8 teaspoon salt, if desired
2 1/2 to 3 cups powdered sugar
Sugared cranberries, if desired
Sugared orange peel, if desired

Steps:

  • 1. Heat oven to 350°F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour. 2. Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries. Pour into pans. 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. 4. In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting. Garnish with cranberries and orange peel. Store covered in refrigerator.

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