Cranberry-carrot Layer Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 4 eggs
• 1 1/2 cups packed brown sugar
• 1 1/4 cups vegetable oil
• 1 teaspoon grated orange peel
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 2 cups shredded carrots
• 1 cup dried cranberries
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup butter, softened
• 4 cups confectioners' sugar
• 1 tablespoon milk
• 1/2 teaspoon ground ginger
• 1/2 teaspoon grated orange peel

Recipe

• 1 in a mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well.
• 2 combine the flour, baking soda, cinnamon, baking powder, salt and cloves; beat into egg mixture.
• 3 stir in carrots and cranberries.
• 4 pour into two greased and floured 9 inch round baking pans.
• 5 bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• 6 cool for 10 minutes before removing from pans to wire racks to cool completely.
• 7 for frosting, in a mixing bowl, beat cream cheese and butter until fluffy.
• 8 gradually beat in confectioners' sugar, milk, ginger and orange peel if desired.
• 9 split each cake into two horizontal layers.
• 10 spread frosting between layers and over top and sides of cake.