Three Many Cooks Carrot Cake

• 1 pound carrots (peeled and cut into small pieces)
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground all spice
• 1/4 teaspoon ground cloves
• 3/4 cup dried cranberries (chopped)
• 3/4 cup pecans toasted and chopped
• 4 large eggs
• 1 cup granulated sugar
• 1 cup dark brown sugar (packed)
• 1 1/4 cups vegetable oil

For The Frosting

• 2 packages cream cheese at room temperature (8oz each)
• 2 tbsp sticks unsalted butter at room temperature (16)
• 4 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered confectioner sugar

1. Butter two 9 inch round cake pans and then dust with flour.
2. Preheat the oven to 350 degrees F.
3. Add the carrots to a food processor and pulse until well broken down. Transfer to a bowl and rinse the food processor.
4. In another larger bowl combine the flour, baking soda, salt and spices.
5. Transfer 1/4 cup of the flour mixture to another small bowl and add the cranberries and pecans to it.
6. Lightly toss to coat.
7. Add the eggs and both sugars to the food processor and mix for about 30 seconds and well mixed.
8. Turn the processor to low and slowly add the oil through the top.
9. Add the egg mixture to the flour and mix with a spatula.
10. Next add the carrots and the bowl of cranberry nut mixture and fold through.
11. Divide the batter between the two prepared cake pans.
12. Transfer to the oven and bake for 40 minutes and fully set in the middle of each cake.
13. Let the cakes cool on a wire rack before adding the frosting.
14. In the bowl of a stand mixer, beat the cream cheese and butter on high speed for about 3 minutes.
15. Add the vanilla and salt and mix through, scraping the bowl down as you go.
16. Add the powdered sugar one cup at a time, scraping the bowl down after each cup.
17. Turn the speed to high and beat for a further 3-4 minutes and the frosting is light and fluffy.
18. Lay one of the cakes upside down onto a large plate.
19. Scoop about 1 cup of the frosting onto the cake and spread it out towards the edge in even strokes.
20. Lay the other cake on top facing the right way up.
21. Top the cake with more frosting, spreading out and around the sides with a spatula or pallet knife.
22. Refrigerate the cake until you're ready to serve.