Cranberry Carrot Cake
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Flour2 tsps
Baking Soda1 tbsp
Baking Powder2 tsps
Ground Cinnamon1 tsp
Ground Ginger1 pinch
Salt1.5 cups
Sugar1 cup
Mayonnaise3
Eggs2 tsps
Vanilla Extract2 cups
Carrot (grated)1 cup
Pecan (chopped toasted)3 cup
Dried CranberryDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour 3 - 8 inch round cake pans
3
Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside
4
Cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally
5
Stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries
6
Divide evenly between the prepared cake pans
7
Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes
8
Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack