This moist cake smothered with rich cream cheese frosting makes any dinner festive. Every autumn, I go to a cranberry festival in Wisconsin and load up on fresh cranberries to freeze for year-round cooking. —Nellie Runne, Rockford, Illinois
Ingredients
- 4 large eggs, room temperature
- 1-1/2 cups packed brown sugar
- 1-1/4 cups canola oil
- 1 teaspoon grated orange zest
- 2 cups all-purpose 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
- cream cheese frosting:
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup butter, softened
- 4 cups confectioners' sugar
- 1 tablespoon 2% milk
- 1/2 teaspoon ground ginger
- 1/2 teaspoon grated orange zest, optional
- Sugared cranberries, optional
Directions
- In a large bowl, combine the eggs, brown sugar, oil and orange zest. 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 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 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, if desired, orange zest.
- Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; spread with frosting. Add remaining layers, spread frosting between each layer. Frost top and side of cake. If desired, top with sugared cranberries.
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