Daily Archives: October 19, 2011

Carrot Cranberry Cake

Hello everyone,

Here is a different version of carrot cake. I love sweetened dried cranberries, they add such great flavor to any dessert or savory dish! Since it’s that time of year when cranberries are hitting the shelves, I would stock up! I buy a few bags at a time and freeze them, that way I have cranberries when I need them!! This recipe is from my Softasilk cake book and was entered by Emily Sibthorpe from Rochester, MI. I also know that one of our Community Cakes bakers bake this for the fair a couple of years ago and she placed 1st or 2nd and I can’t remember for sure.. All I remember, is that was really good!! 🙂

Carrot Cranberry CAke:

2 cups cake flour or 1-3/4 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. allspice

1-1/2 cups granulated sugar

1 cup sour cream

3 large eggs

1 tbsp. ginger-flavored brandy

2 cups shredded carrots (about 4 medium)

1 can (8oz.) crushed pineapple in juice, undrained

1/2 cup chopped and toasted pecans or walnuts

1/2 dried cranberries, soaked in boiling water for  5 minutes, then drain well

Heat oven to 350 degrees, grease and flour 3, 8-inch round cake pans; set aside. Mix flour, baking soda, baking powder, cinnamon, salt, and allspice; set aside. Beat sugar sour cream, and eggs in a large bowl with an electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, nuts, and cranberries. Pour into pans. Bake for 30-35 minutes or until cake tester comes out clean. Cool in pans for 10 minutes;remove from pans and cool completely. Place cake layer on cake plate spread with a thin amount of buttercream, repeat with 2 layer, then frost top and side’s of cake. Garnish with candied cranberries*, optional

For Frosting and garnish:

6oz. cream cheese, softened, cut from an (8oz.) package

3 tbsp. unsalted butter, softened

1/2 tsp, ginger flavored brandy

1/8 tsp. popcorn salt

2-1/2-3 cups of sifted powdered sugar

Beat all ingredient’s together until smooth.

To make sugared cranberries, dip one cranberry at a time in water then roll in granulated sugar. Let dry on a parchment lined baking sheet for several hours or until sugar is completely dry. Garnish top of cake with cranberries.

Well until next time..

Amanda 🙂

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Posted by on October 19, 2011 in Cakes