Carrot Cranberry Cake Food

CARROT-CRANBERRY CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour.
• Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries. Pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting. Garnish with cranberries and orange peel. Store covered in refrigerator.

CRANBERRY-CARROT LAYER CAKE

Steps:

• In a large bowl, combine the eggs, brown sugar, oil and orange zest. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; gradually add to egg mixture and mix well. Stir in carrots and cranberries. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange zest if desired. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.

CARROT-CRANBERRY SPICE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.

CARROT & ORANGE CAKE

Steps:

• Heat oven to 160 C (Fan). Put sugar, oil and beaten eggs into a large bowl, and thoroughly combine with a spoon, beating lightly
• Stir in carrots, orange zest, and nuts
• Mix flours, bicarbonate of soda, and cinnamon together, then sift into bowl and lightly mix.
• Pour mixture into prepared tin (18 cm square loose bottomed, greased and lined with baking parchment)
• Bake for 45 mins, and a wooden skewer comes out clean. Leave to cool in tin, but remove before decorating.
• Squeeze the juice of the orange into a pan (sieve to remove all that isn't juice), and add sugar, and heat slowly until sugar has dissolved. As soon as cake is out of oven, brush the glaze all over the top of the cake and allow to soak in. Leave cake to cool completely, then remove from tin.
• Mix together the cream cheese, icing sugar, and orange blossom essence. Add more icing sugar if you prefer it sweeter.
• Spread the frosting all over the top of the cake, and swirl it a knife. Add chopped walnuts to decorate.

CRANBERRY-CARROT LAYER CAKE

Steps:

• In a mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well.
• Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; beat into egg mixture.
• Stir in carrots and cranberries.
• Pour into two greased and floured 9 inch round baking pans.
• Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a mixing bowl, beat cream cheese and butter until fluffy.
• Gradually beat in confectioners' sugar, milk, ginger and orange peel if desired.
• Split each cake into two horizontal layers.
• Spread frosting between layers and over top and sides of cake.

EXTREMELY HEALTHY FIBER PACKED ZUCCHINI CARROT CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
• Mix together milk with lemon juice. Set aside for 5 minutes.
• Beat egg well, then add brown sugar, sugar, oil and beat together again. Add in vanilla, zucchini, carrots, cranberries and the milk and lemon mixture. Mix together well.
• Put the flour, cinnamon, baking soda, salt and nuts if you added any in another bowl. Mix them together.
• Add the dry mixture with the wet mixture, mix together until just combined. Spoon the mixture into the oiled pan and sprinkle some cinnamon sugar mixture onto the top if desired.
• Bake for about 35-40 minutes or until wooden stick inserted into the middle comes out clean and the bars are not sticky in the middle.
• Turn off the oven but don't open the oven or take the pan out, just leave it in there for 5 minutes if you like the outside crispy. Don't overbake, they become really dry and hard.