Ingredients
- For the Cake
- 1 lb. carrots, peeled and cut into 1-inch pieces
- 10 oz. (2 ¼ cups) all-purpose flour
- 2 tsp. baking soda
- 1 tsp. table salt
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground ginger
- ¼ tsp. ground allspice
- ¼ tsp. ground cloves
- ¾ cup pecans, toasted and coarsely chopped
- ½ cup dried cranberries, coarsely chopped
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup packed dark brown sugar
- 1 ¼ cup vegetable oil
For the frosting
- 1 lb. cream cheese
- 2 sticks unsalted butter
- 1 Tbs. vanilla extract
- ¼ tsp. table salt, more to taste
- 2 – 3 cups confectioner’s sugar (depending on your preference)
Instructions
- Make the Cake: Move the oven rack to middle position, and heat the oven to 350°F. Line two 9” round cake pans with parchment, spray them with nonstick cooking spray and dust with flour.
- In a food processor fitted with the steel blade, chop the carrots very finely to about the consistency of large couscous. Transfer carrots to a medium bowl and rinse the food processor bowl – you will need it again!
- In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer ¼ cup of this mixture to a small bowl, add the cranberries and pecans, and toss to combine.
- In the food processor fitted again with the steel blade, mix the eggs and sugars until thoroughly combined. With the machine running, slowly add the oil in a steady stream until well blended. Using a silicone spatula, scrape the egg mixture into the dry ingredients and stir gently to combine. Add the carrots and the cranberry/nut mixture; stir to combine.
- Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 40 – 45 minutes. Let the pans cool on a rack to room temperature before inverting them to remove the cakes. Allow cakes to cool completely before frosting.
- Make the Frosting: In a stand mixer fitted with the whisk attachment (or a hand mixer), whip together the cream cheese and butter. Add the vanilla and salt. One cup at a time, add the confectioner’s sugar until you reach your desire sweetness, and continue whipping until the frosting is light and airy.
- Assemble the Cake: Put a small dollop of icing in the center of a large, flat serving plate (this helps glue the cake to the plate.) Place one cake upside down on the plate. Using a butter knife or offset metal spatula, evenly spread about 1 cup of the frosting over the top of the first cake. Top with the remaining cake layer, right side up. Spread the entire cake with the remaining frosting.