Ingredients
4 large eggs, room temperature1-1/2 cups packed brown sugar1-1/4 cups canola oil1 teaspoon grated orange zest2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon3/4 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon ground cloves2 cups shredded carrots1 cup dried cranberriesCREAM CHEESE FROSTING:2 packages (8 ounces each) cream cheese, softened3/4 cup butter, softened4 cups confectioners’ sugar1 tablespoon 2% milk1/2 teaspoon ground ginger1/2 teaspoon grated orange zest, optionalSugared cranberries, optional
Preparation
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 frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.
