This festive Cranberry Orange Carrot Cake is a bright twist on classic carrot cake. Each slice bursts with fresh orange zest and juice, tender shredded carrots, and tangy cranberries. It’s a simple loaf that adapts easily to gluten-free baking and is finished with a zesty orange glaze and sparkling sugar-coated cranberries.
This Cranberry Orange Carrot Cake is perfect for the holidays. The loaf is moist and tender thanks to shredded carrots, yogurt, and a touch of maple syrup. Fresh orange juice and zest give it lively citrus notes, while cranberries add a sweet-tart pop in every bite.
Because it freezes well, this loaf is ideal for planning ahead: bake a few loaves to have on hand for breakfast, brunch, or a dessert centerpiece. Stash one in the freezer for last-minute entertaining or a cozy snack.
Ingredients and substitutions
This simple loaf uses mostly wholesome ingredients, delivering warm, seasonal flavor. Here’s what you need:
- Flour – Use all-purpose flour or a 1:1 gluten-free flour blend. Almond flour is not recommended.
- Carrots – Freshly grated carrots add moisture, texture, and nutrients such as beta-carotene and fiber.
- Maple syrup – Pure maple syrup gives the cake a cozy, caramel-like sweetness.
- Plain yogurt – Yogurt keeps the crumb tender and adds moisture without heaviness.
- Oranges – You’ll need orange zest and juice for the batter; an extra orange is nice for garnish.
- Cranberries – Fresh cranberries are best for texture and color. Frozen cranberries work too—thaw and blot dry before folding into the batter.
- Orange glaze – A simple glaze of powdered sugar, a little water, and orange zest brightens the loaf.
How to make cranberry orange carrot cake
Step 1: Whisk the dry ingredients—flour, baking powder, and salt—together in a bowl. In a separate bowl, combine the eggs, grated carrots, maple syrup, yogurt, vanilla, orange zest, and orange juice.
Step 2: Fold the dry ingredients into the wet mixture until just combined. Gently fold in the cranberries to avoid overworking the batter.
Step 3: Pour the batter into a prepared loaf pan and bake at 350°F (175°C) until a toothpick inserted in the center comes out clean. Let the cake cool slightly before turning it out onto a rack.
Step 4: For the sugared cranberries, heat water with half the sugar until the sugar dissolves (do not boil). Cool the syrup, add cranberries to soak for 5–10 minutes, then transfer the berries with a slotted spoon into a bowl of remaining sugar and toss to coat. Chill the sugared cranberries before using.
Step 5: Make the orange glaze by dissolving powdered sugar in a tablespoon of water over low heat until smooth, then stir in orange zest. Let the glaze cool briefly so it thickens slightly.
Step 6: When the cake has cooled completely, drizzle the glaze over the loaf, allowing it to drip down the sides. Top with sugared cranberries and orange slices for an attractive finish.
Cranberry orange cupcakes
To turn the batter into cupcakes, fill a greased muffin pan and bake at 350°F for 23–25 minutes, or until a toothpick comes out clean. Reduce baking time from the loaf and check early to avoid overbaking.
Tips and tricks
- Use room-temperature ingredients – Let eggs, yogurt, and orange juice come to room temperature before mixing for a smoother batter.
- Avoid over-mixing – Stir until the wet and dry ingredients are just combined to keep the crumb light and tender.
- Don’t let the cake cool fully in the pan – After 10–15 minutes, remove the loaf from the pan to finish cooling on a rack. This prevents a chewy texture from overbaking in the pan.
Variations
- Gluten-free – Swap all-purpose flour for a 1:1 gluten-free flour blend (use the same amount) and add 1 tsp baking soda if your blend recommends it.
- Frosting options – Top with cream cheese frosting, vanilla buttercream, or leave it glazed for a lighter finish.
- Simplicity – If you prefer minimal decoration, a dusting of powdered sugar is lovely and fast.
- Mix-ins – Fold in chopped walnuts, pecans, almonds, dates, dried pineapple, or mini dark chocolate chips for texture and extra flavor.
Storing and freezing
To store: Keep leftover glazed cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
To freeze: Cool the loaf completely, wrap the unglazed loaf tightly in plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator before glazing and decorating.
Hungry for more holiday desserts?
- Healthy Baked Cinnamon Apples
- Chocolate Espresso Hazelnut Cake
- Instant Pot Chocolate Caramel Cheesecake
- Chewy Chocolate Pecan Cookies
Cranberry Orange Carrot Cake
Ingredients
Cake
- 2 cups all-purpose white flour (see gluten-free substitute)
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup shredded carrots
- 1/2 cup maple syrup
- 1 cup plain yogurt
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/3 cup orange juice
- 1 cup fresh cranberries
Sparkling Cranberries
- 1 cup water
- 2 cups sugar, divided
- 1 cup fresh cranberries
Orange Glaze
- 1 cup powdered sugar
- 1 tbsp water
- 1 tsp orange zest
Instructions
Cake
- In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- In a large bowl combine eggs, shredded carrots, maple syrup, yogurt, vanilla, orange zest, and orange juice.
- Fold the dry mix into the wet ingredients gently. Do not overmix. Fold in the cranberries.
- Pour batter into a lined and greased loaf pan and bake at 350°F for 35–42 minutes or until a toothpick comes out clean.
Sparkling Cranberries
- Heat water with 1 cup sugar until the sugar dissolves (do not boil). Remove from heat, cool slightly, then add cranberries to soak for 5–10 minutes.
- Using a slotted spoon, transfer cranberries to a bowl with the remaining 1 cup sugar and toss to coat. Chill the sugared cranberries before decorating.
Orange Glaze
- Over low heat, dissolve powdered sugar with 1 tablespoon water until smooth and creamy. Stir in orange zest and let cool briefly.
Assemble
- When the cake is completely cool, pour the glaze over the top and let it drip down the sides. Garnish with sugared cranberries and orange slices.
Notes
- Substitute all-purpose flour with a 1:1 gluten-free flour at equal amounts (2 cups).
- Add 1 tsp baking soda if your gluten-free blend requires it.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
