Cranberry Carrot Cake Recipe

Name: Cranberry Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dried sweetened cranberries (Craisins); 2/3 c. toasted pecans; 1/4 c. all-purpose flour; 2 c. finely shredded carrots; 1 (11 oz.) can mandarin oranges, drained; 1 c. oil; 1/2 c. sour cream; 1 2/3 c. firmly packed light brown sugar; 4 eggs; 2 c. self-rising flour; 1 tsp. ground cinnamon; 1/4 tsp. baking soda; 1 tsp. vanilla extract

Servings: persons

1 c. dried sweetened cranberries (Craisins)
2/3 c. toasted pecans
1/4 c. all-purpose flour
2 c. finely shredded carrots
1 (11 oz.) can mandarin oranges, drained
1 c. oil
1/2 c. sour cream
1 2/3 c. firmly packed light brown sugar
4 eggs
2 c. self-rising flour
1 tsp. ground cinnamon
1/4 tsp. baking soda
1 tsp. vanilla extract

1
Preheat oven to 350 degrees. Grease and lightly flour (on bottom only) a 9x13x2 inch baking pan. Combine cranberries, toasted pecans and the 1/4 c. flour in bowl of a food processor, fitted with steel blade.
2
Process until cranberries and pecans are finely chopped.
3
Set aside. In another bowl, combine the carrots and oranges.
4
Mix well.
5
In large bowl, combine oil, sour cream and brown sugar.
6
Beat until blended. Add eggs one at a time, beating well. Add carrots and oranges. Beat well.
7
Combine the 2 cups self-rising flour, cinnamon, and baking soda.
8
Stir to mix. Add cranberry mixture to the flour mixture.
9
Add to the oil mixture slowly, beating until well blended. Add vanilla and mix. Pour into pan and bake for about 45 minutes or until a toothpick comes out clean when inserted into center of cake.
10
Cool completely on a rack before frosting.

1947

kcal

Calories

106

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. dried sweetened cranberries (Craisins), 2/3 c. toasted pecans, 1/4 c. all-purpose flour, 2 c. finely shredded carrots, and more.

Yes, Cranberry Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Carrot Cake

How did you like this recipe?

Frequently Asked Questions