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

Here's how you make Chef Lynn Crawfords's Cranberry Carrot Layer Cake (With Cream Cheese Icing)
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  • Servings: 12-14
  • Prep: 20m
  • Cook: 30-35m
    • The following recipe serves 12-14 people.

Ingredients

The ingredients are:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 1 1/2 cups granulated sugar
  • 1 cup mayonnaise (Hellman's, not salad dressing)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 (8 ounce) can crushed pineapple (with juice, do not drain!)
  • 65 grams chopped pecans (toasted, 1/2 cup)
  • 120 grams dried cranberries (1 cup dried)
  • 1/2 to 3/4 cup sweetened flaked coconut (toasted, for the top of the cake)
  • FOR THE ICING
  • 16 ounces cream cheese (salted butter, room temperature)
  • 1/2 cup butter (softened)
  • 2 cups confectioners' sugar
  • 1 tablespoon fresh lemon juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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