Prep Time::20 mins
Cook Time::30 mins
Additional Time:: 1 hr 10 mins
Total Time:: 2 hrs
Servings::12
Yield::1 (8-inch) cake
Ingredients
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2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 pinch salt
1 ½ cups white sugar
1 cup mayonnaise
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, with juice
¾ cup dried cranberries
½ cup chopped toasted pecans
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.
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 evenly between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into centers 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.