Carrot Cake with Cream Cheese Frosting

Sift the cake flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt into a mixing bowl. Set aside.

In a mixing bowl, beat the eggs until frothy. Add the granulated sugar and brown sugar, and beat until the mixture leaves a trail. Then add the rice bran oil and vanilla extract, and mix well. Gradually fold in the sifted flour mixture until combined.

Add the dried cranberries or dried strawberries, grated carrots, coarsely chopped walnuts, golden raisins, and chopped dates.

Mix all the ingredients together until well combined.

Line the baking pan with parchment paper, then pour the batter into the pan. Tap the pan 3-4 times before baking.

Preheat the oven to 320°F (160°C) for 10 minutes. Bake the cake at 320°F (160°C) for 45 minutes to 1 hour, or until the cake is cooked through. Baking time may vary depending on your oven. I bake mine for 50 minutes.

Once baked, remove the cake from the pan and let it cool. Then slice it in half.

To make the cream cheese frosting, beat the cream cheese and unsalted butter in a mixing bowl until softened. Add the powdered sugar and lemon juice, and beat until well combined.

Place the first layer of cake on a plate and spread some cream cheese frosting on top. Place the second layer on top and spread the remaining cream cheese frosting over the top and sides of the cake. Decorate with dried fruits and nuts as desired. Once frosted, refrigerate the cake for 1-2 hours to set, then slice and enjoy.

Ready to serve and enjoy!