Carrot Cake with Cranberry and Walnut Icing

Carrot Cake with Cranberry and Walnut Icing

Carrot Cake remains a holiday staple – mix it up by adding Matt’s Cranberry Walnut Cookies to the batter and icing!

YIELD: 8 Servings

ALLERGIES: Gluten, Nuts




1 Cup Pecan Halves, Toasted, Cooled, and Chopped

2 Cups of All Purpose Flour

2 Teaspoons Baking Powder

1 Teaspoon Ground Cinnamon

1 Teaspoon Kosher Salt

1 Cup Vegetable Oil

1/2 Cup Buttermilk

1 1/2 Teaspoons Vanilla Extract

4 Large Eggs

2 Cups Granulated Sugar

1 lb Carrots, Peeled and Shredded

1 Package of Matt’s Cranberry Walnut Cookies, Divided


2 Sticks Unsalted Butter, Softened

1 lb Cream Cheese, Softened

1 Tablespoon Vanilla Extract

2 Cups Powdered Sugar



2  9-in Cake Pans

Parchment Paper

2 Large Mixing Bowls


Small Mixing Bowl

Hand Mixer

Cooling Rack

Cake Plate

Offset Spatula or Large Spoon



1. Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment paper. Butter the paper and flour the pans.

2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. In a small bowl, whisk the oil, buttermilk and vanilla.

3. In another large bowl, using an electric mixer, beat the eggs and sugar at high speed until  light and frothy, 5 minutes. Mix in the liquid ingredients and then the dry ingredients until combined. Stir in the carrots, pecans, and half of the cookies crumbled. Divide the batter evenly between the pans and bake the cakes for 30 minutes to 45 minutes, or until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.

Tip: While you are waiting for the cake to bake, clean one of your large bowls and the electric mixer attachments to get ready for the next step.

4. In a large bowl, using an electric mixer, paddle the butter and cream cheese at high speed until light, about 4 minutes. Add in the vanilla, then the confectioners’ sugar and the remaining cookies crumbled; mix at low speed until incorporated.

5. Peel off the parchment paper and invert one cake layer onto a plate. Spread about a cup of the frosting on top with an offset spatula or large spoon. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

6. Enjoy!