Description
Moist and delicious. The cranberries are a nice change from the raisins most people use. Use your favorite cream cheese frosting to ice this cake.
Ingredients
- 2 cups flour
- 2 teaspoons baking soda
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1 pinch salt
- 1 ½ cups sugar
- 1 cup mayonnaise
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, with juice
- ½ cup chopped toasted pecans
- ¾ cup dried cranberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 8 inch round cake pans. Whisk the flour
- baking soda
- baking powder
- cinnamon
- ginger
- and salt in a bowl
- and set aside.
- Cream together the sugar
- mayonnaise
- eggs
- and vanilla extract with an electric mixer until blended
- scraping the bowl occasionally. Stir in the flour mixture
- then fold in the carrots
- pineapple
- pecans
- and cranberries. Divide evenly between the prepared cake pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean
- 30 to 35 minutes. Cool in the pan for 10 minutes
- then remove from the pan
- and allow to cool completely on a wire rack.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hrs
Servings: 12