A delicious cake packed with carrots adapted from the recipe by Inspired Taste. This cake makes one 9" cake, or two 6" layers to be stacked, perfect for two with leftovers, or 4.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. In another bowl, whisk together the melted butter (slightly cooled), eggs, sugar, and vanilla. Stir in the dry ingredients, then the carrots, pecans, and dried cranberries.
Pour into either one 9" pan, or two 6" pans and bake about 30 minutes at 350F/175C.
In a mixing bowl, beat together the goat cheese and butter until homogenous.
Slowly add the powdered sugar. Decorate the cooled cake and enjoy!