Ingredients

The following ingredients have 10 Servings
  • 1 pound carrots (peeled and cut into small pieces)
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon ground cloves
  • 3/4 cup dried cranberries (chopped)
  • 3/4 cup pecans toasted and chopped
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup dark brown sugar (packed)
  • 1 1/4 cups vegetable oil *
  • 2 packages cream cheese at room temperature (8oz each)
  • 2 tbsp sticks unsalted butter at room temperature (16)
  • 4 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered confectioner sugar

Instruction

  • Butter two 9 inch round cake pans and then dust with flour.
  • Preheat the oven to 350 degrees F.
  • Add the carrots to a food processor and pulse until well broken down. Transfer to a bowl and rinse the food processor.
  • In another larger bowl combine the flour, baking soda, salt and spices.
  • Transfer 1/4 cup of the flour mixture to another small bowl and add the cranberries and pecans to it.
  • Lightly toss to coat.
  • Add the eggs and both sugars to the food processor and mix for about 30 seconds and well mixed.
  • Turn the processor to low and slowly add the oil through the top.
  • Add the egg mixture to the flour and mix with a spatula.
  • Next add the carrots and the bowl of cranberry nut mixture and fold through.
  • Divide the batter between the two prepared cake pans.
  • Transfer to the oven and bake for 40 minutes and fully set in the middle of each cake.
  • Let the cakes cool on a wire rack before adding the frosting.
  • In the bowl of a stand mixer, beat the cream cheese and butter on high speed for about 3 minutes.
  • Add the vanilla and salt and mix through, scraping the bowl down as you go.
  • Add the powdered sugar one cup at a time, scraping the bowl down after each cup.
  • Turn the speed to high and beat for a further 3-4 minutes and the frosting is light and fluffy.
  • Lay one of the cakes upside down onto a large plate.
  • Scoop about 1 cup of the frosting onto the cake and spread it out towards the edge in even strokes.
  • Lay the other cake on top facing the right way up.
  • Top the cake with more frosting, spreading out and around the sides with a spatula or pallet knife.
  • Refrigerate the cake until you're ready to serve.