Carrot-Cranberry Cake

Name: Carrot-Cranberry Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoons ginger-flavored brandy or vanilla; 3 Tbsps butter or margarine, softened; 473 milliliters shredded carrots (about 4 medium); 170 grams packages each) cream cheese, softened; 3 eggs; 414 milliliters Gold Medal® all-purpose flour; 355 milliliters granulated sugar; 1 teaspoons ground allspice; 2 teaspoons ground cinnamon; 237 milliliters mayonnaise or sour cream; 118 milliliters chopped pecans or walnuts; 227 grams can crushed pineapple in juice, undrained; 591 milliliters powdered sugar; 1 teaspoons salt; 118 milliliters sweetened dried cranberries

Carrot-Cranberry Cake requires roughly 2 hours from start to finish. One portion of this dish contains about 5g of protein, 26g of fat, and a total of 543 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. 103 people found this recipe to be scrumptious and satisfying. Head to the store and pick up salt, baking soda, butter, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 350°F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour.

Ingredients you will need

Shortening

All Purpose Flour

Equipment you will use

Oven

Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries.

Ingredients you will need

Dried Cranberries

Granulated Sugar

Baking Soda

Mayonnaise

Pineapple

Allspice

Cinnamon

Carrot

Brandy

Pecans

All Purpose Flour

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

Pour into pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

Equipment you will use

Toothpicks

Wire Rack

Oven

In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting.

Ingredients you will need

Powdered Sugar