Ingredients

Cake:

• 2 packs MotherLove Kitchen Carrot Cake Mix
  
• 6 eggs
  
• 1 cup water or milk
  
• ½ cup oil (avocado or olive)
  
• 1 cup chopped walnuts (reserve some for topping)
  
• 1 cup dried cranberries or raisins (save a few for garnish)
  

Frosting:

• 2 packs cream cheese, softened
  
• 1 stick butter (or substitute), softened
  
• 1 cup powdered sugar (or monk fruit/agave powder)
  
• 1 tbsp vanilla extract
  

Instructions

1. Preheat oven to 350°F and grease two 8–9" round cake pans.
   
2. Prepare the batter with 2 packs of MotherLove mix, eggs, water, and oil.
   
3. Fold in chopped walnuts and cranberries.
   
4. Divide into pans and bake for 28–32 minutes, or until a toothpick comes out clean.
   
5. Cool completely before frosting.
   

Frosting: Beat cream cheese and butter until smooth. Add sugar gradually, mix in vanilla, and whip until fluffy.

Assemble: Frost between layers and on top. Garnish with extra walnuts and cranberries.

Tip

This cake gets even better the next day once the flavors settle in. If there’s any left!