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Carrot-Cranberry Cake
Carrot-Cranberry Cake
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Prep Time:
30 minutes
Total Time:
2 hours
Indulge in deliciously moist carrot cake with luscious cream cheese frosting.
Ingredients:
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 1/2 cups granulated sugar
  • 1 cup mayonnaise or sour cream
  • 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
  • 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
Instructions:
  • Preheat oven to 350°F. Grease and lightly flour three 8-inch square or round cake pans.
  • Combine flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt, and allspice in a bowl and set aside. In a large bowl, mix granulated sugar, mayonnaise, and eggs with an electric mixer until blended. Add 1 tablespoon brandy and mix in. Gradually incorporate the flour mixture until a smooth batter forms. Fold in carrots, pineapple, pecans, and dried cranberries, then pour into pans.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove it from the pans onto a wire rack. Allow it to cool completely, for about 1 hour.
  • In a medium bowl, mix cream cheese, butter, 1/2 teaspoon brandy, and 1/8 teaspoon salt on medium speed until smooth. Add powdered sugar gradually on low speed until smooth and spreadable. Use the frosting to fill the layers, frost the sides and top of the cake. Top with cranberries and orange peel for garnish, then refrigerate covered.

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