Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a lovely orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee! 

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! 

This is such a lovely cake to make and eat. It's a very easy recipe and you can make everything without using an electric mixer. All you need is a wooden spoon or spatula. It's that simple and straight forward. 

For this recipe, I decided to add cranberries and walnuts. I think cranberries always go well with oranges, it makes for a perfect flavor combination. You can of course swap the cranberries for some other dried fruit, such as raisins, craisins, chopped dates etc, and the nuts, well, if you don't have walnuts, add pecan nuts or brazil nuts.

It's flexible for you to choose whatever your favorite nuts and dried fruit are. Just remember to stick to the quantities shown in the ingredients and your cake will be lovely! 

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I often get requests to make this cranberry and orange carrot cake. Depending on the occasion, I sometimes make it in a loaf pan, if it's for a simple coffee morning I'm going to, or I will make it in a bundt pan if it's for taking to a friend's house for a gathering. 

The orange glaze is very simple to make and takes no time at all to prepare. The addition of the orange glaze just adds extra orange flavor to the cake. It doesn't really need it for adding moistness, the cake on its own is very soft and fluffy and not dry at all, so the glaze is just to make it a little fancy! You can choose if you'd like to add the glaze, it's completely optional! 

Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a lovely orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee! 

This cranberry and orange carrot cake is a great recipe to make for the holiday season too. Whether it's Easter time, or over Thanksgiving or Christmas when all the shops are bursting with packets of cranberries, this cake will keep for a few days in an airtight container and still be soft and fluffy, or you can freeze it as the quality is still good once defrosted, so if you wanted to make ahead, you can! 

This cake is also perfect with a nice cup of tea or coffee, or if you wanted to serve it as a dessert, perhaps a slice of this with some lovely homemade custard drizzled over the top will be delicious too!

Whichever way you choose to serve this cake, it will be popular and your friends and family will ask you to make it time and time again so be sure to save the recipe! 

Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a lovely orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee! 

So let's get straight to the recipe and see how we make this easy cranberry and orange carrot cake with a simple orange glaze. 

Prep Time

20 Minutes

Cook Time

70 Minutes

Serves

1 loaf or 12 muffins

Ingredients

2/3 Cup or 150 g Butter
1/2 lb or 250 g Carrots (about 3 medium carrots)
1 Cup or 200 g Sugar
1 2/3 Cup or 200 g All Purpose / Plain Flour
2 tsp Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Baking Soda
2 tsp Baking powder
2 Large eggs
2 Tablespoons Milk
1 Cup or 125 g Dried Cranberries
2 Tablespoons Fresh Orange Juice
Grated Zest of 1 Orange
1/2 Cup or 50 g Walnuts

The Glaze

1 1/4 cups or 150 g powdered sugar
Juice 1 Orange
Zest 1 orange

Instructions

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)

Easy Cranberry and Orange Carrot Cake, grated carrot


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.

Easy Cranberry and Orange Carrot Cake, showing batter

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. For muffins, bake for about 20 minutes.

Tip: if your cake needs a little more time baking, cover the top with foil to avoid over-browning.

Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a lovely orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee! 


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.

We'd love to hear from you and what you thought of our Easy Cranberry and Orange Carrot Cake with a Simple Orange Glaze recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a lovely orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee! 

Recipe Card

Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a lovely orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee! 

Easy Cranberry and Orange Carrot Cake with a Simple Orange Glaze

Yield: 10
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

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! 

Ingredients

  • 2/3 Cup or 150 g Butter
  • 1/2 lb or 250 g Carrots (about 3 medium carrots)
  • 1 Cup or 200 g Sugar
  • 1 2/3 Cup or 200 g All Purpose / Plain Flour
  • 2 tsp Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Baking Soda
  • 2 tsp Baking powder
  • 2 Large eggs
  • 2 Tablespoons Milk
  • 1 Cup or 125 g Dried Cranberries
  • 2 Tablespoons Fresh Orange Juice
  • Grated Zest of 1 Orange
  • 1/2 Cup or 50 g Walnuts
  • The Glaze:
  • 1 1/4 cups or 150 g powdered sugar
  • Juice 1 Orange
  • Zest 1 orange

Instructions

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 Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 17gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 304mgCarbohydrates: 73gFiber: 4gSugar: 52gProtein: 5g

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