Name: Cranberry Carrot Cake
Prep time: 20 min
Cook time: 30 min
Total time: 120 min
Yield: 1
Ingredients: 2 cups flour; 2 teaspoons baking soda; 1 tablespoon baking powder; 2 teaspoons ground cinnamon; 0.5 teaspoon ground ginger; 1 pinch salt; 1.5 cups sugar; 1 cup mayonnaise; 3 eggs; 2 teaspoons vanilla extract; 2 cups grated carrots; 1 (8 ounce) can crushed pineapple, with juice; 0.5 cup chopped toasted pecans; 0.75 cup dried cranberries

Cranberry Carrot Cake

0 Likes

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
120 minutes

Juicy cranberries add a delightful twist to this moist, decadent dish!

Ingredients:

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

Instructions:

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt, then set aside.
Using an electric mixer, blend together sugar, mayonnaise, eggs, and vanilla extract until smooth, making sure to scrape the bowl occasionally. Mix in the flour mixture, then gently fold in carrots, pineapple, pecans, and cranberries. Distribute the batter evenly between the prepared cake pans.
Bake in a preheated oven for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

We use cookies

Similar Recipes

Carrot-Cranberry Cake

Carrot-cranberry loaf

Carrot and Cranberry Muffins

Red cabbage and craisin coleslaw

Morning burst