Cat's Cranberry Carrot Cake

1/4 cup vegetable oil
1 cup whole wheat flour
1 lb carrots - grated
3 eggs
1/4 cup brown sugar
1 Tbls cinnamon powder
1/4 tsp clove powder
1 1/2 tsp ginger powder
pinch of salt
1/4 tsp baking powder
1/4 tsp baking soda
1 cup dried cranberries

For filling:

8 oz cream cheese
1/2 tsp lime zest
1/4 cup brown sugar
1 tsp vanilla extract


Preheat oven to 300°


Grease and flour two 8" baking pans or use parchment paper.

Mix ingredients well (this is a very thick batter) and pour into pans.


25 - 30 minutes until a toothpick or knife comes out clean. Let sit 5 minutes then invert on cooling rack.


Whip all ingredients until brown sugar has dissolved (5-7 minutes)

You can get all fancy and put into a decorating bag with a big tip and make concentric circles on one of the cakes until you have an even layer of filling. I just plop it on a cake and spread with a spatula.

Cover with the other cake and serve. You can always dust the top with confectioners sugar.


From Full Moon Natives Recipe Files