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Ingredients
| eggs: 4 |
| light brown sugar (packed): 1 1/2 cups |
| vegetable oil: 1 1/4 cups |
| orange peel: 1 tsp (grated) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| baking powder: 3/4 tsp |
| salt: 1/2 tsp |
| ground cloves: 1/4 tsp |
| carrots (grated): 2 cups |
| dried sweetened cranberries: 1 cup |
| cream cheese: 2 8oz packages (softened) |
| salted butter: 3/4 cup (softened) |
| powdered sugar (unsifted): 4 cups |
| 2% milk: 1 Tbl |
| ground ginger: 1/2 tsp |
| orange peel: 1/2 tsp (grated) |
Cranberry-Carrot Layer Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
13 serving(s)
Tags
- In a mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well.
- Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; beat into egg mixture.
- Stir in carrots and cranberries.
- Pour into two greased and floured 9 inch round baking pans.
- Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a mixing bowl, beat cream cheese and butter until fluffy.
- Gradually beat in confectioners' sugar, milk, ginger and orange peel if desired.
- Split each cake into two horizontal layers.
- Spread frosting between layers and over top and sides of cake.