Cranberry-Carrot Layer Cake

Cranberry-Carrot Layer Cake is a delightful combination of sweet and tart flavors. Here’s a detailed recipe for you:


For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • 1 cup fresh or frozen cranberries, coarsely chopped

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnish:

  • Chopped nuts (walnuts or pecans)
  • Fresh cranberries


For the Cake:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Mix Wet Ingredients:
    • In another bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix well.
  4. Combine Wet and Dry Ingredients:
    • Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fold in Carrots and Cranberries:
    • Gently fold in the grated carrots and chopped cranberries until evenly distributed in the batter.
  6. Divide Batter:
    • Divide the batter evenly between the prepared cake pans.
  7. Bake:
    • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool:
    • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting:

  1. Prepare Cream Cheese Frosting:
    • In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Add Sugar and Vanilla:
    • Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract and beat until smooth.

Assemble and Decorate:

  1. Layer the Cake:
    • Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top.
  2. Frost the Cake:
    • Frost the entire cake with the remaining cream cheese frosting, covering the top and sides.
  3. Optional Garnish:
    • Garnish the cake with chopped nuts and fresh cranberries if desired.
  4. Chill and Serve:
    • Chill the cake in the refrigerator for at least an hour before slicing. This helps the frosting set and makes it easier to cut clean slices.


  • Fresh vs. Frozen Cranberries: If using frozen cranberries, no need to thaw them before chopping and adding to the batter.
  • Store: Store the finished cake in the refrigerator due to the cream cheese frosting. Take it out about 30 minutes before serving for the best flavor.
  • Make-Ahead: You can bake the cakes in advance and freeze them, then frost the cake the day you plan to serve it.

Enjoy your Cranberry-Carrot Layer Cake! It’s a perfect blend of festive flavors.