Cakes & Baking

Cranberry-Carrot Cake Recipe

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  • 8 to 10 oz contemporary cranberries
  • 1/3 cup granulated sugar
  • 1 3/4 cup complete wheat pastry or spelt flour
  • 2 tablespoons ground flaxseed, non-mandatory
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup apple sauce
  • 1/3 cup maple syrup
  • 2 tablespoons safflower or totally different light oil
  • 1 teaspoon vanilla extract
  • 1 cup grated carrot
  • 1/3 cup walnuts, finely chopped
  • 1/2 cup vegan cream cheese
  • 2 tablespoons maple syrup
  • 2 tablespoons rice mik or totally different easy or vanilla vegan milk


  1. Preheat the oven to 350º F.
  2. Set the cranberries in a food processor and pulse on and off until evenly and finely chopped. Transfer to a bowl. Add the sugar, ride effectively, and online page aside.
  3. In a gigantic mixing bowl, mix the flour, non-mandatory flaxseeds, baking powder, baking soda, ginger, and cinnamon. Trot to mix thoroughly.
  4. Create a effectively within the center and add the applesauce, syrup, safflower oil, and vanilla. Trot until the moist and dry substances are totally combined, nonetheless don’t overmix.
  5. Trot the cranberries and carrots into the batter. Pour into a lightly oiled 9-slip round cake pan or springform pan (gaze recipe introduction). Bake for 30 to 35 minutes, or until a knife inserted into the center assessments neat.
  6. If the use of the walnuts, toast them in a miniature dry skillet over medium heat until they brown lightly. Once the cake has cooled to room temperature, delivery from the pan whenever you occur to’ve old a springform or totally different easy-to-delivery pan and spread the frosting over the pause evenly, permitting it to drip fetchingly over the edges. In any other case, lumber away the cake within the pan and merely frost the pause.
  7. Sprinkle evenly with the non-mandatory walnuts, then decrease into wedges to serve.
  8. Mix the substances in a food processor. Course of until creamy and tender. Use a flexible cake spatula to clutch some distance from the work bowl. Spread on cakes or cupcakes one they've cooled to room temperature.

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