Cranberry-Carrot Cake
Carrots were originally purple and yellow, not orange like the ones we commonly see today.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 1.5 cup Granulated sugar
- 0.5 cup Vegetable oil
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 cup Grated carrots
- 1 cup Cranberries
- 0.5 cup Chopped walnuts
- 1 cup Cream cheese
- 0.25 cup Butter
- 2 cup Powdered sugar
- 1 tablespoon Lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the sugar, oil, eggs, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots, cranberries, and chopped walnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- In a small bowl, beat the cream cheese, butter, powdered sugar, and lemon juice until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.