Indulge in the delightful flavors of autumn with the Cranberry-Carrot Layer Cake—a moist and luscious dessert smothered in rich cream cheese frosting. This exquisite cake is the creation of Nellie Runne from Rockford, Illinois, who gathers fresh cranberries every autumn from a festival in Wisconsin to freeze for year-round culinary delights. With just 20 minutes of preparation time and 25 minutes of baking time, this cake can make any dinner truly festive, serving 14 portions.
INGREDIENTS:
- 4 eggs
- 1½ cups packed brown sugar
- 1¼ cups canola oil
- 1 teaspoon grated orange peel
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 2 cups shredded carrots
- 1 cup dried cranberries
PREPARATIONS:
- In a large bowl, combine the eggs, brown sugar, canola oil, and grated orange peel. Gradually add the mixture of all-purpose flour, baking soda, ground cinnamon, baking powder, salt, and ground cloves to the egg mixture. Mix well and stir in the shredded carrots and dried cranberries.
- Pour the batter into two greased and floured 9-inch round baking pans. Bake the cakes at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes before removing them from the pans and cooling them completely on wire racks.
- For the cream cheese frosting, beat the softened cream cheese and butter in a large bowl until fluffy. Gradually beat in the confectioners’ sugar, milk, ground ginger, and optional grated orange peel.
- Cut each cake horizontally into two layers. Place the bottom layer on a serving plate and spread frosting between the layers and over the top and sides of the cake.
YIELD: Makes 14 servings.
PREP/Bake TIME: 20 minutes preparation, 25-30 minutes baking.
SPECIAL INSTRUCTIONS:
- Allow the cakes to cool completely before frosting.
TIPS:
- Consider garnishing the cake with a few dried cranberries or carrot shreds for an elegant finishing touch.
- Serve the Cranberry-Carrot Layer Cake with a warm cup of tea or coffee to complement its delightful flavors.
The Cranberry-Carrot Layer Cake is a delightful autumn treat, brought to life by Nellie Runne from Rockford, Illinois. This moist and flavorful cake is covered in a luscious cream cheese frosting, making it a truly festive addition to any dinner table. Nellie’s yearly tradition of attending a cranberry festival in Wisconsin ensures a year-round supply of fresh cranberries, enriching her culinary creations.
With a preparation time of just 20 minutes and a baking time of 25-30 minutes, this cake is an excellent choice for creating a delightful dessert to serve 14 guests. The combination of brown sugar, canola oil, and grated orange peel forms the base of the cake, while a blend of all-purpose flour, baking soda, ground cinnamon, baking powder, salt, and ground cloves enhances its flavors. The addition of shredded carrots and dried cranberries adds a delightful texture and taste.
Once the Cranberry-Carrot Layer Cake has been baked to perfection, the cream cheese frosting comes into play. With its creamy and fluffy texture, this frosting is the perfect complement to the moist cake, spreading over the layers and enveloping the entire cake with a rich and delightful sweetness.
As you serve the Cranberry-Carrot Layer Cake, consider adding a few dried cranberries or carrot shreds as a garnish for an elegant finishing touch. Pair this delightful dessert with a warm cup of tea or coffee to accentuate its delightful flavors.
In conclusion, the Cranberry-Carrot Layer Cake is a true testament to Nellie Runne’s culinary creativity, combining the essence of autumn with the tangy sweetness of cranberries and the earthy richness of carrots. Whip up this delectable cake for your family and guests, savoring the delightful combination of flavors that make every bite a truly enjoyable experience.
