The Cranberry-Carrot Layer Cake is a delightful and flavorful dessert that combines the natural sweetness of carrots with the tanginess of dried cranberries. This moist and tender cake is complemented by a creamy cream cheese frosting, making it a perfect treat for any special occasion or holiday celebration. The combination of carrots and cranberries adds a burst of color and a unique twist to the classic carrot cake, creating a visually stunning and delicious dessert.

The Cranberry-Carrot Layer Cake is a modern twist on the traditional carrot cake, which has been enjoyed for centuries. Carrot cake itself has a rich history that can be traced back to Medieval Europe, where carrots were used as a sweetener in desserts due to the scarcity of refined sugar. Over time, carrot cake became popular in many different cultures and regions, each adding their own variations and ingredients.

The addition of cranberries to the classic carrot cake recipe brings a delightful tartness and a burst of flavor to the cake. Cranberries have long been associated with festive occasions, particularly during the holiday season. In North America, cranberries have been used in traditional Thanksgiving and Christmas dishes for centuries. Incorporating cranberries into the carrot cake recipe creates a festive and seasonal twist, perfect for holiday gatherings and celebrations.

PREP: 20 MIN.

BAKE: 25 MIN. + COOLING

MAKES: 14 SERVINGS

INGREDIENTS

• 4 eggs
• 1½ cups packed brown sugar
• 1¼ cups canola oil
• 1 teaspoon grated orange peel
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• 2 cups shredded carrots
• 1 cup dried cranberries

FOR CREAM CHEESE FROSTING:

• 2 packages (8 ounces each) cream cheese, softened
• ¾ cup butter, softened
• 4 cups confectioners’ sugar
• 1 tablespoon milk
• ½ teaspoon ground ginger
• ½ teaspoon grated orange peel (optional)

INSTRUCTIONS

1. In a large bowl, combine the eggs, packed brown sugar, canola oil, and grated orange peel.
2. In a separate bowl, combine the all-purpose flour, baking soda, ground cinnamon, baking powder, salt, and ground cloves.
3. Gradually add the dry ingredient mixture to the egg mixture while mixing well.
4. Stir in the shredded carrots and dried cranberries.
5. Divide the batter equally between two greased and floured 9-inch round baking pans.
6. Bake the cakes in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to wire racks to cool completely.
8. In a large bowl, beat the softened cream cheese and butter together until fluffy.
9. Gradually beat in the confectioners’ sugar, milk, ground ginger, and grated orange peel (if desired).
10. Cut each cake horizontally into two equal layers.
11. Place the bottom layer on a serving plate.
12. Spread a layer of cream cheese frosting between each layer of cake.
13. Frost the top and sides of the cake with the remaining cream cheese frosting.

Enjoy the Cranberry-Carrot Layer Cake as a delicious and festive dessert, perfect for special occasions and holiday celebrations. The combination of moist carrot cake, tart cranberries, and creamy cream cheese frosting will surely impress your family and friends.