Finely shredded carrots in rich and moist homemade spice cake with velvety cream cheese frosting and garnished with toasted pecans and dried cranberries.
Preheat oven to 350 degrees. Mix all wet ingredients in a bowl. In a separate bowl mix all dry ingredients. Combine them together and use a spatula and mix gently. Spray two cake pans with non-stick spray and pour batter in both cake pans leaving an inch and a half from the top of the cake pan to allow the cake to bake and rise well. Place in oven and bake for 40-45 minutes. Use a tooth pick to test how well done and then, when ready, set cake layers in the refrigerator to cool and prepare the frosting.
In a bowl mix all frosting ingredients together slowly yet very well to ensure that there are no clumps using a Kitchen Aid or hand held mixer. Once the cake layers have cooled, lather the tops of both cake layers with icing and stack them on top of one another. Apply a very thin layer of frosting on the sides of the stacked cake layers and use the remaining of the icing for the very top of the cake, making it as thick as possible. Garnish with the pecan and cranberries. Serve with almond milk for the kiddos and mimosas for the adults! Enjoy!
Serving Size 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.