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

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

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.