Jefferson County Recipe of the Day: Cranberry-Carrot Layer Cake

A moist and delicious recipe – perfect for Thanksgiving!

Cranberry-Carrot Layer Cake


4 eggs
1-1/2 cups packed brown sugar
1-1/4 cups canola oil
1 tsp. grated orange peel
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cloves
2 cups shredded carrots
1 cup dried cranberries
Cream Cheese Frosting:
2 – 8 oz. pkgs. cream cheese, softened
3/4 cup butter, softened
4 cups confectioners’ sugar
1 tbsp. milk
1/2 tsp. ground ginger
1/2 tsp. grated orange peel, optional


~Preheat oven at 350°.

~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. Pour into two greased and floured 9-in. round baking pans.

~Bake for 25-30 minutes. 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 peel 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.

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