Cranberry-Carrot Cake
A moist, flavorful carrot cake infused with cranberries and warm spices, topped with zesty orange spice frosting—perfect for festive occasions or a comforting treat.
Ingredients
- 1 1/3 cups dried cranberries ⓘ
- 3 cups unbleached flour ⓘ
- 2 1/2 teaspoons baking powder ⓘ
- 2 1/2 teaspoons ground cinnamon ⓘ
- 3/4 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups granulated sugar ⓘ
- 1 1/2 cups vegetable oil
- 3 large eggs ⓘ
- 2 teaspoons vanilla extract ⓘ
- 3 cups shredded carrots ⓘ
- 1 (18 oz.) can crushed pineapple ⓘ
- Orange Spice Frosting ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease three 8-inch round baking pans; set aside.
- In a large bowl, combine dried cranberries, flour, baking powder, ground cinnamon, ground nutmeg, and salt.
- In another bowl, whisk together granulated sugar, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in shredded carrots and crushed pineapple until evenly incorporated.
- Divide the batter evenly among the prepared pans.
- Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost with Orange Spice Frosting before serving.
Tips & Substitutions
For added moisture, soak the dried cranberries in warm water for 10 minutes before mixing them into the batter. You can substitute half of the vegetable oil with applesauce for a lighter version. If you prefer a spicier flavor, consider adding a pinch of ground ginger or allspice to the batter. This cake also freezes well, so feel free to make it ahead of time.
Serving Suggestions
Serve this delicious Cranberry-Carrot Cake with a dollop of whipped cream or vanilla ice cream for a delightful dessert experience. It pairs beautifully with Orange Spice Frosting, enhancing the flavors of the cake. Consider serving it alongside a warm cup of spiced tea or coffee for a cozy gathering. For a festive touch, garnish with fresh cranberries or a sprinkle of powdered sugar.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap for up to three months. To reheat, simply microwave a slice for 15-20 seconds or warm it in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Carrot Cake contains roughly 613 calories, with 8g protein, 76g carbohydrates, and 33g fat. It is an excellent source of vitamin A (150% of the Daily Value), dietary fiber (38% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 745mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
While fresh cranberries can be used, they are much more tart than dried cranberries. If you choose to use fresh, consider adding extra sugar to balance the flavors. Additionally, you might want to cook them briefly with sugar before adding to the batter to soften their texture.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the unbleached flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for better texture. You may also need to adjust the liquid content slightly, as gluten-free flours can absorb moisture differently.
What can I use instead of vegetable oil?
You can replace vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option. Both alternatives will keep the cake moist while adding a subtle flavor. If using coconut oil, ensure it is melted and slightly cooled before mixing it into the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).