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Carrot cake with dried cranberries and cream cheese cream

  • Preparation:
    30 minutes
  • Cooking:
    75 minutes



  • 2 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup unsweetened apple sauce
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 pinch of salt
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 2 cups grated carrots
  • 1 cup canned ground pineapple drained
  • 1/2 orange cut into small cubes
  • ½ cup walnuts in pieces
  • 1 1/2 cups dried cranberries


  • 1 pack (250 g) cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup icing sugar


  • ¼ to ½ cup dried cranberries
  • ½ cup pumpkin seeds



  1. Preheat the oven to 180 ° C (350 ° F).
  2. Butter an 8 inch (20 cm) hinged cake pan.
  3. Beat sugar, oil, compote, eggs and vanilla with electric mixer.
  4. In a large bowl, combine flour, salt, baking powder, cinnamon and ginger.
  5. Add the dry ingredients to the wet mixture.
  6. Add grated carrots, pineapple, orange, walnuts and dried cranberries.
  7. Spread dough in baking pan and bake for 75 minutes or until toothpick inserted in center of cake comes out clean.
  8. Allow to cool well before unmolding and adding frosting.

Note : For the size of the orange pieces, we recommend making them the same size as the pineapple pieces!


  1. Beat cream cheese, vanilla and icing sugar with electric mixer on low speed.
  2. Spread on top of the cake. Garnish with dried cranberries and pumpkin seeds.

Note : 

Want to do it differently? Add a tablespoon of orange juice and the zest of a half-orange to cream cheese, icing sugar and artificial vanilla extract.

As a replacement for pumpkin seeds, chopped walnuts are perfect as well.

A delicious cake that will make everyone happy! Cranberries, combined with the sweet mix of spices, pineapple and orange, is a delight for your taste buds!