Why You’ll Love Sugared Cranberry Carrot Cake Recipe
I love this recipe because it’s beautifully balanced between sweet, tangy, and creamy. I like how the carrots keep the cake incredibly moist while the cranberries add little pops of flavor and texture. It’s a show-stopping dessert that still feels comforting and homemade.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Cake 2 cups all-purpose flour ¾ cup brown sugar ½ cup granulated sugar 2 ½ cups grated carrots 2 tablespoons vanilla sugar,, optional 2 teaspoons cinnamon 1 teaspoon baking soda 2 teaspoons baking powder ¾ cup vegetable oil 2 eggs 1 teaspoon vanilla extract ¾ cup dried cranberries Pinch of salt
For the Frosting 16 ounces cream cheese 10 ounces butter,, softened 2 pounds confectioner’s sugar
For the Sugared Cranberries 1 cup fresh cranberries 2 tablespoons honey or sugar 2 tablespoons warm water 1 cup sugar
Directions
I start by preheating my oven to 350°F. I line a 9-inch baking pan with parchment paper and lightly oil the sides. In the bowl of a stand mixer, I beat the eggs with the oil, sugars, vanilla, and a pinch of salt until the mixture looks light and well combined.
I add all of the dry ingredients to the wet ingredients and mix just until incorporated. I fold in the grated carrots and dried cranberries using a spatula. I pour the batter into the prepared pan and bake for about 1 hour, until a toothpick inserted into the center comes out clean. I remove the cake from the oven and let it cool completely.
To make the sugared cranberries, I combine the honey or sugar with warm water in a bowl until dissolved. I stir in the cranberries and let them soak for 15 to 20 minutes. I transfer them to a plate or rack with a slotted spoon and let them dry for 1 hour. I then roll the cranberries in sugar in batches and let them dry until ready to use.
For the frosting, I cream the butter and cream cheese together in a stand mixer until smooth and creamy. I gradually add the confectioner’s sugar in batches, beating until the frosting is light and fluffy.
To assemble the cake, I cut the cooled cake into 2 or 3 layers. I pipe or spread a thick layer of frosting onto the first layer, add the next cake layer, and repeat if making three layers. I frost the top and sides of the cake and finish by decorating with the sugared cranberries. I slice and serve.
Servings and Timing
I make this cake to serve about 16 people. Prep time is around 30 minutes, bake time is about 1 hour, cooling and drying time takes roughly 1 hour and 20 minutes, and total time comes to about 3 hours.
Variations
I sometimes add chopped walnuts or pecans to the batter for extra crunch. When I want a stronger spice flavor, I add a pinch of nutmeg or cloves. I also like using orange zest in the frosting for a bright citrus note.
Storage/Reheating
I store the cake covered in the refrigerator for up to 4 days. I let slices sit at room temperature for about 15 minutes before serving so the frosting softens nicely. I don’t recommend reheating this cake.
FAQs
Can I make this cake ahead of time?
I often bake the cake layers a day ahead and frost it the next day.
Can I use pre-shredded carrots?
I prefer freshly grated carrots because they keep the cake more moist.
Do the sugared cranberries stay crunchy?
I find they stay crisp for several hours and are best added just before serving.
Can I make this cake in multiple pans?
I sometimes bake it in two or three pans to avoid slicing layers.
Is the frosting very sweet?
I find it sweet but balanced by the tanginess of the cream cheese.
Can I freeze the cake?
I freeze the unfrosted cake layers, but not the finished cake.
What if I don’t have vanilla sugar?
I simply leave it out or replace it with extra granulated sugar.
Can I reduce the sugar?
I can slightly reduce it, but it will affect texture and sweetness.
Do I need a stand mixer?
I use one for convenience, but a hand mixer works fine.
Is this cake good for holidays?
I love making this cake for holidays because it looks festive and elegant.
Conclusion
This sugared cranberry carrot cake is one of my favorite desserts to bake when I want something impressive, moist, and full of flavor. I love how the creamy frosting and sparkling cranberries turn a classic carrot cake into a beautiful centerpiece dessert
A festive, ultra-moist carrot cake layered with light whipped cream cheese frosting and topped with sparkling sugared cranberries for a tender, sweet-tangy dessert that’s perfect for holidays and special occasions.
Ingredients
2 cups all-purpose flour
¾ cup brown sugar
½ cup granulated sugar
2½ cups grated carrots
2 tablespoons vanilla sugar (optional)
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
¾ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
¾ cup dried cranberries
Pinch of salt
16 oz cream cheese
10 oz butter, softened
2 pounds confectioner’s sugar
1 cup fresh cranberries
2 tablespoons honey or sugar
2 tablespoons warm water
1 cup granulated sugar (for coating cranberries)
Instructions
Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper and lightly grease the sides.
In a large bowl or stand mixer, beat eggs, oil, brown sugar, granulated sugar, vanilla, and salt until well combined.
Add flour, cinnamon, baking soda, and baking powder. Mix just until incorporated.
Fold in grated carrots and dried cranberries.
Pour batter into prepared pan and bake for about 60 minutes, until a toothpick inserted comes out clean.
Remove from oven and let cake cool completely.
For sugared cranberries, dissolve honey or sugar in warm water. Add cranberries and soak 15–20 minutes.
Remove cranberries with a slotted spoon and let dry for 1 hour.
Roll cranberries in sugar and let dry until ready to use.
For frosting, beat cream cheese and butter until smooth and creamy.
Gradually add confectioner’s sugar and beat until light and fluffy.
Slice cooled cake into 2–3 layers.
Spread or pipe frosting between layers and over the top and sides.
Decorate with sugared cranberries, slice, and serve.
Notes
Freshly grated carrots yield the moistest cake.
Sugared cranberries are best added shortly before serving.
Unfrosted cake layers can be frozen ahead of time.
