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1
Preheat the oven to 350 degrees F.
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2
Place the cranberries in a food processor and pulse on and off until evenly and finely chopped.
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3
Transfer to a bowl.
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4
Add the sugar, stir well, and set aside.
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5
In a large mixing bowl, combine the flour, optional flaxseeds, baking powder, baking soda, ginger, and cinnamon.
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6
Stir to combine thoroughly.
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7
Make a well in the center and add the applesauce, syrup, safflower oil, and vanilla.
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8
Stir until the wet and dry ingredients are completely combined, but dont overmix.
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9
Stir the cranberries and carrots into the batter.
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10
Pour into a lightly oiled 9-inch round cake pan or springform pan (see recipe introduction).
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11
Bake for 30 to 35 minutes, or until a knife inserted into the center tests clean.
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12
If using the walnuts, toast them in a small dry skillet over medium heat until they brown lightly.
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13
Once the cake has cooled to room temperature, release from the pan if youve used a springform or other easy-to-release pan and spread the frosting over the top evenly, allowing it to drip fetchingly over the sides.
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14
Otherwise, leave the cake in the pan and simply frost the top.
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15
Sprinkle evenly with the optional walnuts, then cut into wedges to serve.
