Combine and set aside flour, baking soda, salt, and cinnamon. In a separate bowl, combine and set aside coconut, cranberries, and almonds.
Mix eggs and sugar until light and fluffy. Pour in oil and continue mixing. Add ground carrots to the mixture until combined. Add dry ingredients and mix for 3 minutes on medium speed. Add nuts and fruits at end until combined. Pour batter into two 9-inch greased pans and bake 35 to 45 minutes or until cake is cooked in the middle. Let pans cool before removing cake from pans. Let cake cool completely on a wire rack.
Beat butter with a paddle attachment until light and fluffy. Add powdered sugar and beat on low until incorporated. Turn to high and beat for approximately 5 minutes until light and fluffy with no lumps. Add salt and vanilla. On medium speed add cold cream cheese, a little at a time, and beat until incorporated. Turn mixer to high speed and continue beating until light and fluffy with no lumps. Scrape bowl down often during mixing.
Stack cakes together with frosting in between layers and cover cake with frosting as well. Decorate as desired with almonds.
This recipe is from Connie’s Bakery, 205 Commercial Street, Provincetown • conniesbakery.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.