Name: Cranberry-Carrot Layer Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 14 servings
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

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

Instructions

1 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.

2 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.

3 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.

4 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.