Cranberry Carrot Layer Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round cake pans. Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.
• Cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally. Stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries. Divide evenly between the prepared cake pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Steps:

• In a large bowl, combine the eggs, brown sugar, oil and orange zest. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; gradually add to egg mixture and mix well. Stir in carrots and cranberries. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange zest if desired. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Steps:

• Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper. Spread the pecans on a baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse in a food processor until very finely chopped.
• Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl. In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade. Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined. Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven). Put 2 pans on the upper oven rack and the third pan on the lower rack. Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through. Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely. Remove the parchment.
• Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth.
• Put 1 cake layer on a platter. Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade. Top with another cake layer, marmalade and frosting. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn't have to be perfect.) Refrigerate 1 hour, then cover with the remaining frosting. Swirl some marmalade into the top of the cake. Refrigerate until ready to serve. Photograph by Con Poulos

Steps:

• (BAKING NOTES: AVOID 9-INCH CAKE PANS WHICH HAVE LEFT AND RIGHT SIDE HANDLE TABS, MAKING IT IMPOSSIBLE TO FIT THREE 9-INCH PANS ON ONE BAKING RACK, WHICH IS RECOMMENDED FOR PROPER RISING AND EVEN BAKING. HERE IS A GUIDE FOR VARIATION BAKING TIMES AT 350°F: Two 8 x 1-1/2-inch round baking pans -- 35 to 40 minutes Two 9 x 1-1/2-inch round baking pans -- 30 to 35 minutes Two 8 x 8 x 2-inch baking pans -- 25 to 35 minutes Two 9 x 9 x 2-inch baking pans -- 25 to 35 minutes -- One 13 x 9 x 2-inch baking pan -- 30 to 35 minutes One 15 x 10 x 1-inch baking pan -- 25 to 30 minutes Cupcakes (half full of batter) -- 18 to 23 minutes). (STEP ONE): PLACE oven rack in center position; PREHEAT oven to 350°F; OIL three (9-inch) cake pans lightly; PRESS a sheet of parchment paper into the bottom of both cake pans: SCORE parchment paper around bottom perimeter of cake pan; CUT a circle from scored sheet; LINE the bottoms of cake pans with parchment paper cut-out; BUTTER top of parchment paper insert well; DUST the greased inserts lightly with flour; TAP out excess flour; SET prepared pans aside.
• PULSE 1 cup pre-roasted macadamia nuts in a food processor and save 2/3 cup for the cake and set aside; COARSELY grind remaining 1/3 cup macadamia nuts in processor for the garnish, transfer to separate small bowl and set aside; PEEL enough fresh carrots to yield 2 1/4 cups grated; SHAVE a few 3-4 inch strips from carrots using a vegetable peeler and place into ice water for the garnish; FINELY grate the remaining carrots using a food processor grate to yield 2 1/4 cups (remove any large chunks that may get in), transfer grated carrots to a large bowl; ADD 1 cup Baker's Angel Flake coconut to carrots in bowl; PUREE one medium very ripe banana in food processor; ADD all but 2 tablespoons of banana puree to carrot mixture (reserving 2 tablespoons banana puree for the icing); RESERVE juice from one (8 ounce) can crushed pineapple; ADD well-drained crushed pineapple to carrot mixture in bowl; BLEND the carrot/coconut/banana/pineapple mixture well and set aside until needed; FOLLOW the link if candied carrot curls are desired, courtesy of The Cupcake Project (with thanks): http://www.cupcakeproject.com/2010/04/candied-carrot-curls-unique-carrot.html.
• MIX the following dry ingredients together in a separate medium bowl: 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 1/4 teaspoons baking soda, 1 teaspoon salt (omit if using salted butter), 1 teaspoon ground allspice (or 1/3 tsp each cinnamon, cloves, nutmeg), and 1/2 teaspoon ginger powder; SET aside.
• CREAM 1 1/2 cups (3 sticks) unsalted butter in a large mixing bowl using an electric stand mixer until light and fluffy; ADD 2 cups Coconut Secret brand Raw Coconut Crystals gradually to the creamed butter and beat well; CRACK 4 eggs into a separate container and remove any shell fragments; LIGHTLY beat eggs without adding to mixture.
• ALTERNATELY beat in the dry flour mixture and pour beaten egg mixture in one fourth increments on medium-low speed, until all of the flour mixture is used and all egg has been beaten into mixture; STOP mixer; ADD one 6 ounce container Yoplait pina colada yogurt, 1/4 cup natural coconut rum and 1 teaspoon pure vanilla extract; MIX on lowest speed; SLOWLY add the carrot/coconut/banana/pineapple mixture while beating on medium speed (without over-mixing); RAISE standing mixer top and scrape attachment and bowl sides; REMOVE bowl from stand; FOLD in 2/3 cup coarsely chopped roasted macadamia nuts.
• DIVIDE batter equally into the 3 prepared pans; DROP each cake pan levelly onto countertop 3 times to disperse air pockets; PLACE cakes into oven; SET timer for 30 minutes; BAKE until timer sounds; TEST center(s) of cake(s) with a wooden toothpick or cake tester until it comes out clean (bake for an additional 5 minutes and test again); REMOVE baked cakes from oven; LEAVE the cakes in pans to rest and cool for 10 minutes; CAREFULLY invert and transfer cakes from pans onto cooling racks, peeling away parchment paper; ALLOW cakes to cool completely; ZEST one fresh lime to yield 1/4 teaspoon and set aside; SQUEEZE juice from lime to yield 2 teaspoons for the icing.
• INTO a small cup using a fork to blend, mix 2 tablespoons banana puree, 1 tablespoon lime juice, 2 teaspoons reserved pineapple juice, 1 1/2 teaspoons natural coconut rum, and 1/2 teaspoon pure vanilla extract; SET mixture aside; INTO a large mixing bowl add 12 ounces softened real cream cheese and 1 stick softened butter over; BEAT until creamy; SCRAPE the mixture of banana, juices, rum and extract into the mixing bowl; BEGIN beating; SIFT in the powdered sugar while beating constantly until smooth; SLOWLY pour in the reserved blend the ISLAND ICING until smooth and creamy.
• PLACE one cake layer top-side up on cake plate or cake stand; SPREAD about 2/3 cup of the ISLAND ICING on the first layer of cake; PLACE the second cake layer top-side down evenly over first; REPEAT procedures to the third layer top-side up again; FROST the sides of the cake first with the ISLAND ICING; COVER the top layer of cake loosely with plastic wrap; TOSS 1/3 cup ground macadamia nuts along the sides of the cake; REMOVE wrap from unfrosted top cake layer.
• FROST the top of the cake with the remaining ISLAND ICING, decorating in swirls (Note: Any leftover icing freezes well if stored in an airtight container then defrosted in refrigerator); SPRINKLE the top of the cake with 1/3 cup flaked coconut; GARNISH top with 1 tablespoon finely grated fresh carrot and a few flecks of fresh lime zest; REFRIGERATE for an hour to set icing before serving.
• CUT servings and place onto plates; TEMPER cake servings to room temperature, covered loosely with plastic wrap (OR) WARM cake uncovered in a microwave defrost setting just long enough to soften cake and temper frosting; SERVE and enjoy!

Steps:

• Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
• Cook in microwave on High for 4 minutes.
• Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

Steps:

• In a mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well.
• Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; beat into egg mixture.
• Stir in carrots and cranberries.
• Pour into two greased and floured 9 inch round baking pans.
• Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a mixing bowl, beat cream cheese and butter until fluffy.
• Gradually beat in confectioners' sugar, milk, ginger and orange peel if desired.
• Split each cake into two horizontal layers.
• Spread frosting between layers and over top and sides of cake.