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Cranberry Carrot Cake

How To Make Cranberry Carrot Cake

Jennifer Tirrell
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Cake
Cuisine American
Servings 12
Calories 399 kcal

Ingredients
  

  • 1 pinch salt
  • ½ teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 cups flour
  • 1 ½ cups sugar
  • 1 cup mayonnaise
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 (8 ounce) can crushed pineapple, with juice
  • ½ cup chopped toasted pecans
  • ¾ cup dried cranberries

Instructions
 

  • Before you start baking your carrot cake, it's essential to preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare your cake pans. Grease and flour three 8-inch round cake pans to ensure that the cake doesn't stick.
  • In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, and 1/2 teaspoon of salt. Set the mixture aside.
  • Divide the batter equally between the prepared pans. Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Keyword carrot cake