Carrot Cranberry Spice Cake Recipes

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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

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

SPICED CARROT CAKE



Spiced Carrot Cake image

Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 11

1/4 cup vegetable oil, plus more for pan
1 cup (spooned and leveled) all-purpose flour, plus more for pan
1 teaspoon baking soda
1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1/3 cup low-fat plain yogurt
1 cup finely shredded, packed (about 2 medium) carrots
Quick Glaze, or confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
  • In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

Nutrition Facts : Calories 259 g, Fat 8 g, Protein 3 g

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.

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 SPICE CAKE



Cranberry Spice Cake image

Provided by Karen DeMasco

Categories     Cake     Food Processor     Dessert     Christmas     Thanksgiving     Cranberry     Fall     Winter     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 26

Cake:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups (8 ounces) fresh (or frozen, thawed) cranberries
2/3 cup sugar
2/3 cup (packed) dark brown sugar
1/2 cup grapeseed oil or other neutral vegetable oil
2 large eggs
1/2 cup sour cream
1 tablespoon freshly grated orange zest
2 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1/3 cup apple cider
Lemon glaze:
1 cup powdered sugar
2 teaspoons freshly grated lemon zest
3 tablespoons strained fresh lemon juice
1/8 teaspoon kosher salt
citrus-cranberry compote ; optional)
Special Equipment
An 8"-square cake pan

Steps:

  • For cake:
  • Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
  • Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
  • Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
  • Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour-1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
  • For lemon glaze:
  • Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
  • Serve cake with Citrus-Cranberry Compote , if desired.

CARROT SPICE CAKE



Carrot Spice Cake image

This is a very old Le Leche League recipe from an old friend Sylvia. Simply the best carrot spice cake I have ever baked or eaten that includes my DH's carrot cake! It is so easy to make this dense rich tasting cake!

Provided by oilpatchjo

Categories     Dessert

Time 1h20m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 13

3 cups carrots (grated)
2 2/3 cups sugar
2 2/3 cups water
2 cups raisins
1/2 cup butter (or margarine)
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
3 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts (chopped)

Steps:

  • A well greased and floured bunt pan ready for cake batter.
  • First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
  • Cool mixture and set aside.
  • Next 5 ingredients sift and dump into the cooled mixture blend together.
  • Pour ingredients into bunt pan.
  • Into the oven @ 375 degree's for 50 minutes.
  • Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.

Nutrition Facts : Calories 775.1, Fat 22.2, SaturatedFat 8.9, Cholesterol 30.5, Sodium 652, Carbohydrate 143.5, Fiber 10.5, Sugar 91.5, Protein 11.7

CARROTS AND CRANBERRIES



Carrots and Cranberries image

A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.

Provided by myvallie

Categories     Side Dish     Vegetables     Carrots

Time 27m

Yield 6

Number Of Ingredients 6

2 (8 ounce) packages carrots, peeled and cut into chunks
1 cup dried cranberries, or more to taste
¼ cup chicken broth
¼ cup butter, melted
¼ cup dark brown sugar
1 pinch ground cinnamon, or to taste

Steps:

  • Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
  • Cook in microwave on High for 4 minutes.
  • Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g

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