Dessertsbettycrocker4.5
Carrot-Cranberry Cake
Enjoy your carrots naturally sweet, baked in a cake frosted with rich cream cheese frosting.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation 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.
baking soda2 teaspoons(8 oz) crushed pineapple in juice, undrained1 can(3 oz each) cream cheese, softened2 packagesbaking powder2 teaspoonsground cinnamon2 teaspoonsteaspoon salt1/2teaspoon salt, if desired1/8eggs3shredded carrots (about 4 medium)2 cups
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.
teaspoon salt1/2(8 oz) crushed pineapple in juice, undrained1 can(3 oz each) cream cheese, softened2 packagesteaspoon salt, if desired1/8
Nutrition Facts
calories
570
fat Content
5 1/2
serving Size
1 Serving
fiber Content
2 g
sugar Content
58 g
sodium Content
590 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
85 mg
carbohydrate Content
76 g
saturated Fat Content
8 g
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