A moist and delicious dessert!

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

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.