Cranberry-Carrot Layer Cake

Ingredients
4 large eggs room temperature
112 cups packed brown sugar
114 cups canola oil
1 teaspoon grated orange zest
2 cups allpurpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
34 teaspoon baking powder
12 teaspoon salt
14 teaspoon ground cloves
2 cups shredded carrots
1 cup dried cranberries
cream cheese frosting
2 packages 8 ounces each cream cheese softened
34 cup butter softened
4 cups confectioners sugar
1 tablespoon 2 milk
12 teaspoon ground ginger
12 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 9in. round baking pans. Bake at 350 until a toothpick inserted in the center comes out clean 2530 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.
Nutrition Facts
1 piece 729 calories 43g
fat 15g saturated fat 112mg cholesterol 420mg sodium 84g carbohydrate 67g sugars 2g fiber 6g protein.