Cranberry-Carrot Layer Cake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 14 |
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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. Ingredients:
4 eggs |
1-1/2 cups packed brown sugar |
1-1/4 cups canola oil |
1 teaspoon grated orange peel |
2 cups king arthur unbleached 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 milk |
1/2 teaspoon ground ginger |
1/2 teaspoon grated orange peel, optional |
Directions:
1. In a large bowl, combine the eggs, brown sugar, oil and orange peel. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; gradually add to egg mixture and mix well. Stir in carrots and cranberries.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange peel if desired.
4. 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. Yield: 14 servings.
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