Cranberry Carrot Cake

Cranberry Carrot Cake

This cranberry carrot cake recipe is moist and good. Cranberries are a nice change from raisins most people use. Use your favorite cream cheese frosting.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
399 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
Step 2
Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.
Step 3
Beat sugar, mayonnaise, eggs, and vanilla extract together in a large bowl with an electric mixer until blended, scraping the bowl occasionally. Stir in flour mixture; fold in carrots, pineapple, cranberries, and pecans. Divide batter between the prepared cake pans.
Step 4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then remove from the pans, and cool completely on wire racks, about 1 hour.

Ingredients

  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 pinch salt
  • 2 teaspoons baking soda
  • 1 tablespoon baking powder
  • 1 cup mayonnaise
  • 2 cups grated carrots
  • 1 (8 ounce) can crushed pineapple, with juice
  • 2 cups flour
  • 0.5 teaspoon ground ginger
  • 0.75 cup dried cranberries
  • 0.5 cup chopped toasted pecans
  • 1.5 cups sugar

Categories

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