Holiday Cake

Fall / Winter / Bake / Dessert / LouAna / Safflower Oil /


Add a festive touch to the holidays with this easy-to-make cake.


1 hour


Serves: 10


LouAna® Coconut Oil Spray
1 cup LouAna® Safflower Oil
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
4 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (8 oz.) carton sour cream
3 cups grated carrot
1/2 cup coarsely chopped pecans, toasted

1/2 cup butter, softened
2 (8 oz.) packages cream cheese
3 cups powdered sugar
3 tablespoons chopped pecan halves, toasted
3 tablespoons chopped, pitted dates
3 tablespoons coarsely chopped raisins

2–3 Maraschino cherries
2 kiwis, each peeled and sliced lengthwise
1 cup pecan halves


Preheat oven to 350°F.

To prepare cake, line bottoms of two 8-inch round cake pans with waxed paper; coat with LouAna Coconut Oil Spray.

Combine LouAna Safflower Oil, granulated sugar, light brown sugar, vanilla extract, and eggs in a large bowl, stirring well with a whisk.

Separately, combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg in a bowl, stirring well. Alternately add flour mixture and sour cream to sugar mixture, beginning and ending with flour mixture; stir just until combined.

Stir in carrot and 1/2 cup pecans. Divide batter evenly between prepared pans.

Bake cakes at 350°F for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

To prepare frosting, combine butter and cream cheese in a bowl; beat well with an electric mixer. Gradually add powdered sugar to cheese mixture, beating until smooth.

Remove 1 1/4 cups frosting; set remaining frosting aside. Add 3 tablespoons pecans, dates and raisins to 1 1/4 cups frosting; stir to combine.

Place one cake layer on a cake plate; top with nut and fruit frosting mixture. Place second cake layer on top.

Spread a very thin layer of reserved frosting mixture over top and sides of cake, taking care not to get crumbs in the frosting.

Chill cake and remaining frosting for 1 hour. Spread remaining frosting over edges and top of cake.

Cut each kiwi slice in half. Garnish outside edge of cake with kiwi; place pecan halves and cherries in the center of cake.


If you make this recipe, share a photo with us on Facebook or Instagram! Just tag your post with #LouAnaCooking



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