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Cranberry carrot cake


 about 1 year ago

Cake Recipe was in an issue roughly 10 years ago.


Danville, United States
 about 1 year ago

Cranberry carrot 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.

Cranberry Carrot Cake

"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."


2 cups flour
2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 pinch salt
1 1/2 cups sugar
1 cup mayonnaise
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, with juice
1/2 cup chopped toasted pecans
3/4 cup dried cranberries


1Preheat 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.
2Cream 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.
3Bake 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.