Cranberry carrot cake
350? 40-60 min 13X9X2 PAN - THIS CAKE IS MEANT FOR A WEDDING CAKE BUT MAKES A GREAT BUFFET DESSERT.
FOR WEDDING CAKE MAKE TWICE:
1ST LAYER 13X9X2
2ND LAYER 9X5 1/2
3RD LAYER 4 X 5 1/2
Mix flour, baking soda, cinnamon, baking powder and salt.
In another bowl beat eggs and sugar on high until light and fluffy. Beat i oil, 1/2 cp of cranberry sauce and vanilla.
Reduce speed to medium and add flour mixture, about 1/3 at a time, beating well after each addition.
Fold in carrots, cocnut, and pecans,
Spread batter evenly into Pam (flour, butter spray) sprayed pan. Spoon remaining cranberry sauce on top of batter and swirl with a knife.
Cook until cake tester inserted into center of cake comes out clean
Place on wire rck to cool for 5 min. Loosen cake around edges of pan and tun out onto wire rack - cool completely
Frost with Cream Cheese Frosting.
CAN LEAVE CAKE IN PAN AND FROST ALSO
FROSTING:
In a large bowl, bsea at room temperature, butter and cream cheese on high speed untiul smooth and creamy. Beat in vanilla and lemon juice. Add sugar about 1 cup at a time, beating well after each addition until frosting is fluffy and thick enough to spread. Can be tinted if desired.
refridgerate until about 3 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 829 | ||
Calories from Fat: 550 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.1g | 81 % | |
Saturated Fat 31.2g | 156 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 239.6mg | 74 % | |
Sodium 696.4mg | 24 % | |
Potassium 284.7mg | 7 % | |
Total Carbohydrate 64g | 19 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 61g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 829
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