1⁄4 cup crushed walnuts + more to decorate 1⁄4 cup dried cranberries
Zest of 1 orange
Instructions
Preheat the oven to 180 degrees and line two 8-inch round cake pans with
parchment paper.
Whisk together the flour, baking soda, baking powder, zest of an orange and
cinnamon powder.
In a separate bowl, beat the vegetable oil, the sugars, eggs, and vanilla for 5-6
minutes
Fold in the dry ingredients into the wet without over-mixing, followed by the grated
carrots ,cranberries and walnuts.
Transfer the batter into the cake pans and bake for 30-35 minutes or until a skewer
inserted into the centre comes out clean. When baked, let the cake cool down.
After the cake has sufficiently cooled down, frost with cream cheese frosting on top of the first cake. Layer it with the second cake, add more frosting and decorate with walnuts.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/best-carrot-cake-recipe/