EASY CRANBERRY AND ORANGE CARROT CAKE WITH A SIMPLE ORANGE GLAZE
Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a simple orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee!
Provided by Lovefoodies
Categories Cakes
Time 1h30m
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 325 F or 170 C. Grease and line a 9 inch / 1 lb loaf pan, or a 9 inch Bundt pan (if making muffins, you will need 12 muffin liners and preheat oven to 400 F or 200 C) 2. Melt the butter in the microwave. 3. Peel and grate the carrots. (use the fine grate holes) 4. Add the carrots, sugar and butter in a bowl. 5. Sift in the flour, cinnamon, nutmeg, baking soda and baking powder. 6. In a separate bowl, lightly beat the eggs then add to the mixture together with the milk. 7. Break up the walnuts and add those together with the cranberries, orange juice and orange zest to the mixture. 8. Combine everything then add to the baking pan. 9. Bake for approximately 1 hour 10 minutes if using a loaf pan. For bundt pans, check after 50 minutes. Test with a skewer in the middle of the cake if it comes out clean. Tip: if your cake needs a little more time baking, cover the top with foil to avoid over browning. For muffins, bake for about 20 minutes. 10. To make the glaze, add all the ingredients to a cup and mix well until the sugar has dissolved. Then drizzle all over the cake. For best results, do this whilst the cake is still warm. 11. Allow to cool before slicing.
Nutrition Facts : Calories 450 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 52 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CRANBERRY ORANGE CARROT CAKE
Steps:
- Pre-heat oven to 350F degrees. In a medium bowl add the first 3 (cake) ingredients (dry ingredients) to combine. Set aside. In a large bowl add the eggs, carrots, maple syrup, yogurt, vanilla extract, orange zest and orange juice and mix until well combined. Add the flour mix into the liquids and mix well. Fold in the cranberries. Pour batter onto a greased loaf pan and bake for 30 minutes.
- Heat the water and 1 cup of sugar, until the sugar has completely dissolved (don't let it boil). Remove from heat and let it cool off almost completely. When cooled, add in the cranberries and let it bathe in this sugar syrup water for 5 minutes. Pour the remaining 1 cup of sugar onto a flat bowl or any flat container with sides. Using a slotted spoon, remove the cranberries from sugar syrup and place it in the sugar bowl. Shake the sugar bowl to coat the cranberries equally with sugar. Remove the cranberries from the sugar bowl and set aside (in the refrigerator, preferably)
- In low heat, dissolve the powdered sugar with 1 tbsp water, mixing with a rubber spatula to keep the consistency creamy. Add the orange zest and mix. Let it cool off for 1-2 minutes.
- Once the cake is done baking and cooled off, pour the orange glaze over it, letting the glaze drip down the sides. Set aside for 1-2 minutes. Add the sparkling cranberries and orange slices for a complete and delightful look.
CRANBERRY CARROT CAKE
Moist and delicious. The cranberries are a nice change from the raisins most people use. Use your favorite cream cheese frosting to ice this cake.
Provided by jowolf2
Categories Desserts Cakes Carrot Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round cake pans. Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.
- 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.
- 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.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 53.8 g, Cholesterol 53.5 mg, Fat 19.3 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 466.7 mg, Sugar 34.1 g
ORANGE-CRANBERRY BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
- Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
- In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
- Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.
CRANBERRY ORANGE BARS
This is an old family favorite. Makes great snacks or can be served as dessert. Be sure to remove the seeds if present from the oranges.
Provided by grandma2969
Categories Bar Cookie
Time 50m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Grind cranberries and oranges, including peel; set aside.
- In a saucepan, combine sugar, cornstarch, ginger.add ground fruit -- bring to a boil.
- Reduce heat, cook and stir for 15 minutes or until thick.
- Remove from the heat; stir in nuts, if using.
- Set aside to cool.
- Meanwhile for crust:.
- Combine flour, sugar and lemon peel in large bowl.
- Cut in butter until coarse crumbs form.
- Add egg yolks, vanilla and just enough water so dough holds it shape.
- Pat two thirds of dough into 13x9 pan --
- Cover with cranberry orange mixture.
- Crumble remaining dough on top.
- Bake at 425°F for 20-25 minutes or until topping is golden brown.
- Cool and cut into bars.
ORANGE-CRANBERRY CAKE
Planning to make this for Christmas this year as it includes flavors that truly capture the season. Though the recipe is from a diabetic cookbook, it can be made with or without sugar. The use of yogurt and a parsimonious amount of butter keeps this cake moist without being too heavy. According to the source, prepared with the blend the cake has 165 calories and 26g carbs. With sugar, its 187 calories and 34g carbs. (These nutritionals are with water not orange juice.) Added note: as with most lower fat baked items, take good care not to over bake as the results quickly suffer. Better to go a minute or so less than you think the cake needs to be done.
Provided by justcallmetoni
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare bundt or tube pan with a light coat of cooking spray.
- In a medium bowl, sift together the flour, baking soda and baking powder.
- In a large bowl, cream the butter with and electric mixer. Add sugar blend (or sugar) and beat until pale, light and fluffy. Add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (Mine did not get very fluffy until the eggs were incorporated.) If you like a lot of orange flavor, mix in the orange extract at this point.
- Mix together the yogurt and water or orange juice if using the Splenda Blend.
- Alternately add the yogurt and flour to the butter in thirds, mixing after each addition.
- Add in the cranberries, folding in to distribute throughout the batter.
- Pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
- Cool cake in pan for 10 minutes until turning onto cake rack or plate.
Nutrition Facts : Calories 160.8, Fat 3.9, SaturatedFat 2.1, Cholesterol 38.9, Sodium 139, Carbohydrate 27.2, Fiber 1.4, Sugar 5.6, Protein 4.1
CRANBERRY ORANGE LOAF
A great loaf to make, I have made this recipe alot, and have used raisins, raspberries ( it's really good with the raspberries) and it sure make's your kitchen smell nice.
Provided by Anna P.
Categories Berries
Time 1h15m
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Grate rind from orange, squeeze juice into liquid measure, add enough water to make 3/4 cup.
- Set aside.
- In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries.
- In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended.
- Spread in greased 9x5 Loaf pan.
- Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean.
- Let cool in pan for 10 minutes, turn out onto rack and let cool completely.
- (Make-ahead, store at room temperature for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.).
Nutrition Facts : Calories 142.1, Fat 3.4, SaturatedFat 1.9, Cholesterol 20.8, Sodium 171.3, Carbohydrate 26.2, Fiber 0.9, Sugar 13.6, Protein 2.1
CRANBERRY-CARROT LAYER CAKE
Make and share this Cranberry-Carrot Layer Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 50m
Yield 12-14 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 807.3, Fat 49.4, SaturatedFat 19.1, Cholesterol 142.8, Sodium 466.6, Carbohydrate 86.8, Fiber 1.6, Sugar 67, Protein 7.5
More about "cranberry orange carrot cake food"
CRANBERRY ORANGE CARROT CAKE - TASTY KITCHEN
From tastykitchen.com
5/5
CRANBERRY ORANGE OLIVE OIL CAKE WITH SIMPLE GLAZE (GLUTEN-FREE)
From therealfooddietitians.com
ORANGE CARROT CAKE - ALIVE MAGAZINE
From alive.com
CRANBERRY ORANGE CAKE - A LATTE FOOD
From alattefood.com
CRANBERRY ORANGE CARROT CAKE | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
10 BEST CRANBERRY ORANGE CAKE RECIPES | YUMMLY
From yummly.com
CRANBERRY ORANGE CHRISTMAS CAKE TUTORIAL - FLOUR & FLORAL
From flourandfloral.com
WILDFLOUR VEGAN BAKERY - FOOD MENU
CRANBERRY SWIRL MARMALADE CARROT CAKE - FOOD TO GLOW
From kelliesfoodtoglow.com
CARROT, CRANBERRY AND ORANGE CHRISTMAS CAKE BY HOW TO COOK …
From howtocookgoodfood.co.uk
HARPS FOODS - RECIPE: FESTIVE CRANBERRY ORANGE CARROT CAKE
From harpsfood.com
CRANBERRY ORANGE LAYER CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CRANBERRY BREAD RECIPE USING YELLOW CAKE MIX
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love