Cranberry Orange Carrot Cake

This festive Cranberry Orange Carrot Cake puts a spin on traditional  carrot cake. You’ll find fresh oranges, carrots, and bursts of  sweet-tart cranberries in every bite!

This Cranberry Orange Carrot Cake is a must-try for the holiday season.  At the heart of this quick bread recipe is a very soft and moist carrot  cake made with good-for-you ingredients, including shredded carrots,  freshly squeezed orange juice, cranberries, and maple syrup.


Follow our instructions for best results!

In a medium bowl add the first 3 ingredients (dry ingredients) flour, baking powder and salt, whisk 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.


Pour dry mix into the liquids batter and mix well using a spatula. Pour batter onto a lined and greased loaf pan and bake for 35-42 minutes


Heat the water and sugar, until  the sugar has completely dissolved. 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 5-10 minutes.


Pour the remaining sugar on to a  flat bowl. 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  low heat, dissolve the powdered sugar with 1 tablespoon 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.


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