Carrot-Cranberry Cake

Carrot-Cranberry Cake

Enjoy your carrots naturally sweet, baked in a cake frosted with rich cream cheese frosting.

Prep Time

30

Minutes

Total Time

2:00

Hrs:Mins

Makes

12 to 16

servings

Cake
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
Cream Cheese Frosting
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
  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.
  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.
Makes 12 to 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Regular brandy can be used for the ginger-flavored brandy in the cake and frosting; add 1/8 teaspoon ground ginger with the cake's dry ingredients.
How-To
If you have only two pans, spread one-third of the batter in each of two prepared pans. Cover and refrigerate remaining batter while first two layers bake. After removing cakes from pans, cool one pan before baking remaining batter. Third layer may need to bake 1 to 2 minutes longer.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 570
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 590mg;
  • Total Carbohydrate 76g
    • (Dietary Fiber 2g,
    • Sugars 58g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 4 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.