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Carrot-Cranberry Cake

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Carrot-Cranberry Cake
  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 12
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Enjoy your carrots naturally sweet, baked in a cake frosted with rich cream cheese frosting.
By Betty Crocker Kitchens
Updated Jul 21, 2008

Ingredients

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
Make With
Make With
Gold Medal Flour

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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

570 Calories, 27g Total Fat, 5g Protein, 76g Total Carbohydrate, 58g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
590mg
24%
Potassium
170mg
5%
Total Carbohydrate
76g
25%
Dietary Fiber
2g
9%
Sugars
58g
Protein
5g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
10%
10%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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