Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.

In a large mixing bowl, combine finely grated carrots, fresh cranberries, and sugar. Add eggs and melted butter, then mix until well blended.

In a separate bowl, whisk together flour, baking powder, and spices until evenly distributed.

Carefully fold dry ingredients into the wet mixture until just combined, ensuring a moist batter.

Divide batter evenly between the prepared pans and bake for 30 to 35 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Once cool, layer one cake on a platter, spread cream cheese frosting on top, place the second layer and frost the top and sides.

Slice and serve at room temperature for a delightful dessert.