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Carrot Cake with Dried Cranberries and Cream Cheese Frosting

  • Intermediate
  • 16 servings
  • 30 min
Baking Success Or Baking Mess


1/3 cup Mazola® Canola, Corn OR Vegetable Oil
1 cup sugar
2 eggs
1/2 cup reduced-fat plain yogurt
1 teaspoon vanilla extract
1 large ripe banana, mashed
2 cups grated carrots
2/3 cup dried cranberries
1/2 cup crushed pineapple, drained
2 cups all-purpose flour
1-1/2 teaspoons Fleischmann's® Baking Powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 ounces reduced-fat cream cheese, softened
2/3 cup icing sugar, sifted
1 tablespoon 2% milk
1/2 teaspoon vanilla extract


Preheat over to 350˚F. Spray a 9 x 9-inch pan with cooking spray.

Beat oil and sugar in large mixing bowl until blended. Add eggs, yogurt and vanilla; mix until blended. Stir in banana, carrots, cranberries and pineapple.

Combine flour, baking powder, baking soda, cinnamon and nutmeg in a large bowl; mix until blended. Gradually add flour mixture to carrot mixture; mix until just blended; pour batter into prepared pan.

Place pan in centre of oven and bake for 25 to 30 minutes or until wooded pick inserted into centre comes out clean. Cool on wire rack.

Icing: Combine all ingredients in a small bowl; beat until smooth. Spread over cooled cake.

Recipe provided by Rose Reisman.

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