Something different is always good. Ever tried a cranberry carrot cake? If not, then here is your chance to do so.

Cranberry Carrot Cake
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  1. 2 cups flour
  2. 2 teaspoons baking soda
  3. 1 tablespoon baking powder
  4. 2 teaspoons ground cinnamon
  5. 1/2 teaspoon ground ginger
  6. 1 pinch salt
  7. 1 1/2 cups sugar
  8. 1 cup mayonnaise
  9. 3 eggs
  10. 2 teaspoons vanilla extract
  11. 2 cups grated carrots
  12. 1 (8 ounce) can crushed pineapple, with juice
  13. 1/2 cup chopped toasted pecans
  14. 3/4 cup dried cranberries
  1. 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.
  2. 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.
  3. 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.
  1. Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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