Sugared Cranberry Carrot Cake

5 from 3 votes

Tender, moist carrot cake is paired with a light-but-indulgent, whipped cream cheese frosting in this sumptuous Sugared Cranberry Carrot Cake.

Prep Time30

Cook Time1

Cooling Time and Drying Time1 20

Total Time3

Course: Dessert

Cuisine: American

Keyword: christmas desserts, thanksgiving cake, thanksgiving dessert ideas

Servings:

Calories: 444kcal

Preheat the oven to 350°F.
Line a 9-inch baking pan with parchment paper, and spray the sides with a little bit of oil.
In the bowl of a stand mixer beat the eggs with the oil, sugar, vanilla, and pinch of salt, until the mixture is light and well-incorporated.
Add all of the dry ingredients to the wet ingredients, and continue to mix until combined.
Add the carrots and dried cranberries to the mixture, and, using a spatula, fold until well incorporated.
Pour the batter into the prepared baking pan, and bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow the cake to cool completely.

Combine the honey and warm water in a large bowl, mixing until the honey is fully dissolved.
Stir in the cranberries, tossing to coat. Let soak for 15 to 20 minutes.
Using a slotted spoon, transfer the moistened cranberries to a plate or rack to dry for one hour.
Working in batches, roll the cranberries in sugar until well-coated.
Let dry until the cake is ready.

In a stand mixer fitted with the paddle attachment, cream the butter and cream cheese together until creamy. Then beat in the sugar in batches, until completely smooth and light.

Cut the cooled cake into 2 or 3 layers.
Pipe a thick layer of cream cheese frosting onto the first cake layer, smooth it out with a spatula, and top with a second layer of cake.
Repeat with another layer of frosting and cake, if making 3 layers.
Cover the entire cake with the remaining frosting, and smooth the sides.
Top the cake with sugared cranberries.
Cut and serve.

A 9-inch three layer cake makes 15 to 18 servings.