Cranberry Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1 pinch salt
- 1 ½ cups white sugar
- 1 cup mayonnaise
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, with juice
- ¾ cup dried cranberries
- ½ cup chopped toasted pecans
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.
- 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.
- 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.
Source
Original recipe: View Original
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