Chef Lynn Crawfords's Cranberry Carrot Layer Cake (With Cream Cheese Icing)

20m
Prep Time
30-35m
Cook Time
50m
Ready In


"If your Canadian then chances are you probably have heard of this famed culinary star Chef Lynn Crawford, she was formerly the executive chef at the Four Seasons in Toronto and the former executive chef of the Four Seasons in New York, also debuted a Food Network Canada series called Pitchin' In. She has made many appearances on Canadian television, also well known for her advocacy of Canadian wines. This is Lynn Crawford's recipe for carrot cake, I didn't make this cake but my daughter-in-law did and I got a chance to taste it, I can tell you it's AMAZING!!!"

Original is 12-14 servings
  • FOR THE ICING

Nutritional

  • Serving Size: 1 (197.4 g)
  • Calories 549.7
  • Total Fat - 31.1 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 119 mg
  • Sodium - 713 mg
  • Total Carbohydrate - 63.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 39.2 g
  • Protein - 7.4 g
  • Calcium - 157.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 12.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease and flour two - 8 inch round cake pans.

TO MAKE THE CAKE


Step 3

Whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.

Step 4

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.

Step 5

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.

Step 6

TO MAKE THE ICING*

Step 7

Using an electric mixer, beat the cream cheese until smooth. Add butter, beat until blended, then add confectioners sugar and lemon juice (about 3 minutes).

TO ASSEMBLE THE CAKE


Step 8

Using a long knife, halve cooled cakes horizontally to create 4 layers.

Step 9

Place 1 cake layer cake-side up on a cake plate. Using an offset spatula, spread 1/4 of the frosting over top, spreading right to the edge.

Step 10

Carefully set second layer smooth side-up on top, then spread with 1/4 more frosring.

Step 11

Repeat process with remaining 2 cake layers.

Step 12

Sprinkle the toasted coconut over the top. Refrigerate for 1 hour or more.

Step 13

For optimum flavour, allow the cake to rest at room temperature for 30 minutes before serving.

Tips


No special items needed.

0 Reviews

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