Cranberry Orange Carrot Cake Recipes

EASY CRANBERRY AND ORANGE CARROT CAKE WITH A SIMPLE ORANGE GLAZE

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.

CRANBERRY ORANGE CARROT CAKE

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.

CARROT-CRANBERRY CAKE

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.

CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

CRANBERRY-CARROT LAYER CAKE

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.

CRANBERRY CARROT CAKE

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.

ORANGE-CRANBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
• Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
• In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
• Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

GRANDMA'S CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
• In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
• Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.

ORANGE CRANBERRY BUNDT CAKE

Steps:

• Heat oven to 350°. Coat a 10" Bundt pan with cooking spray and dust with 1 tablespoons flour. In a bowl, combine remaining 3 cups flour, granulated sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, buttermilk, oil, orange juice, zest, vanilla and cranberries; stir into flour mixture and pour into pan. Bake until toothpick inserted into cake comes out clean, about 40 minutes. Let rest 15 minutes; transfer cake to wire rack and cool completely. In a bowl, mix confectioner's sugar and orange liqueur until smooth. With a skewer, poke several holes in top of cake and drizzle with glaze.