Cranberry Carrot Cake
Description
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.
Ingredients
•
2 cups flour
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1 tablespoon baking powder
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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1 pinch salt
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1 1/2 cups sugar
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1 cup mayonnaise
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3 eggs
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2 teaspoons vanilla extract
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2 cups grated carrots
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1 (8 ounce) can crushed pineapple, with juice
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3/4 cup dried cranberries
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1/2 cup chopped toasted pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2
Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.
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.
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.