Cranberry-Carrot Layer Cake – Moist and Delicious!
Cranberry-Carrot Layer Cake
Ingredients
4 eggs
1-1/2 cups packed brown sugar
1-1/4 cups canola oil
1 tsp grated orange peel
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp ground cloves
2 cups shredded carrots
1 cup dried cranberries
Cream Cheese Frosting –
2 – 8 oz pkgs. cream cheese, softened
3/4 cup butter, softened
4 cups confectioners’ sugar
1 tbsp milk
1/2 tsp ground ginger
1/2 tsp grated orange peel, optional
Directions
~Preheat oven at 350°.
~In a large bowl, combine the eggs, brown sugar, oil, and orange peel.
~Combine the flour, baking soda, cinnamon, baking powder, salt, and cloves. Gradually add to egg mixture and mix well. Stir in carrots and cranberries.
~Pour into two greased and floured 9-in. round baking pans. Bake for 25-30 minutes.
~Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting:
~In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners’ sugar, milk, ginger, and orange peel if desired.
~Cut each cake horizontally into two layers.
~Place bottom layer on a serving plate. Spread frosting between layers and over top and sides of cake.