Delicious Cranberry Carrot Cake Recipe

Ingredients

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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare three 8-inch round cake pans by greasing and flouring them.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set the mixture aside.
3. In a large bowl, use an electric mixer to beat together the sugar, mayonnaise, eggs, and vanilla extract until well blended. Scrape the bowl occasionally. Gradually stir in the flour mixture, then gently fold in the carrots, pineapple, cranberries, and pecans. Divide the batter evenly among the prepared cake pans.
4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them and let them cool completely on wire racks for about 1 hour.

Nutrition

• Calories: 399 kcal
• Fat Content: 19 g
• Fiber Content: 2 g
• Sugar Content: 34 g
• Sodium Content: 467 mg
• Protein Content: 5 g
• Cholesterol Content: 54 mg
• Carbohydrate Content: 54 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g