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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emmanuel gloria
[email protected]This cake is the worst cake I've ever had. It was dry, dense, and the frosting was gritty.
Desmond Danny
[email protected]I would not recommend this recipe. It was too complicated and the cake didn't turn out well.
Islem Redd
[email protected]This cake was a waste of time and ingredients. It was dry, flavorless, and the frosting was too sweet.
Kuti Latifat
[email protected]I followed the recipe exactly, but my cake didn't turn out right. It was too dense and didn't have a lot of flavor.
Mahadi Hasan
[email protected]This cake was a bit dry, but the frosting helped to make it more moist. I would recommend using a different cake recipe next time.
Lacey O'Neill
[email protected]I had some trouble getting the cake to rise evenly, but it still tasted delicious. I think I might have overmixed the batter.
engidayehu Alemu
[email protected]This cake was a bit too sweet for my taste, but it was still very moist and flavorful. I would recommend using less sugar next time.
Talha gujjar1234
[email protected]I've made this cake several times now and it's always a hit. It's so moist and flavorful, and the frosting is the perfect complement.
Lauren Lee
[email protected]This cake is a keeper! It's easy to make and always a crowd-pleaser. I've made it for birthdays, potlucks, and even just for a snack.
Nadim Mia
[email protected]I was a bit skeptical about the combination of carrots and cranberries, but I was pleasantly surprised! The cake was very moist and flavorful, and the frosting was the perfect finishing touch.
Md Shoil
[email protected]This cake was delicious! The cranberries added a nice tartness to balance out the sweetness of the cake. I would definitely make this again.
Tokelo Micheal Rampoulo
[email protected]I made this cake for my family and they loved it! The carrot and cranberry flavors were a great combination, and the cake was very moist. I would definitely recommend this recipe.
Abdulkareem Samoon
[email protected]This cake was a huge hit at my holiday party! It was so moist and flavorful, and the cream cheese frosting was the perfect complement. I will definitely be making this again.