CRANBERRY-CARROT LAYER CAKE

1. 4 eggs
2. 1-1/2 cups packed brown sugar
3. 1-1/4 cups vegetable oil
4. 1 teaspoon grated orange peel
5. 2 cups all-purpose flour
6. 1 teaspoon baking soda
7. 1 teaspoon ground cinnamon
8. 3/4 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1/4 teaspoon ground cloves
11. 2 cups shredded carrots
12. 1 cup dried cranberries

CREAM CHEESE FROSTING:

1. 2 packages (8 ounces each)
2. cream cheese, softened
3. 3/4 cup butter, softened
4. 4 cups confectioners’ sugar
5. 1 tablespoon milk
6. 1/2 teaspoon ground ginger
7. 1/2 teaspoon grated orange peel

1. In a large 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.
2. Pour into two greased and floured 9-in. 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.
3. For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners’ sugar, milk, ginger and orange peel. Split each cake into two horizontal layers. Spread frosting between layers and over top and sides.