Cranberry-Carrot Layer Cake - cooking recipe

Ingredients

4 eggs
1 1/2 cups packed brown sugar
1 1/4 cups vegetable oil
1 teaspoon grated orange peel
2 cups 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 (8 ounce) packages cream cheese, softened
3/4 cup butter, softened
4 cups confectioners' sugar
1 tablespoon milk
1/2 teaspoon ground ginger
1/2 teaspoon grated orange peel

Preparation

In a mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well.
Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; beat into egg mixture.
Stir in carrots and cranberries.
Pour into two greased and floured 9 inch round baking pans.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a mixing bowl, beat cream cheese and butter until fluffy.
Gradually beat in confectioners' sugar, milk, ginger and orange peel if desired.
Split each cake into two horizontal layers.
Spread frosting between layers and over top and sides of cake.