Moist and delicious. The cranberries are a nice change from the raisins most people use. Use your favorite cream cheese frosting to ice this cake.
Ingredients
- 2 cups flour
- 2 teaspoons baking soda
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1 pinch salt
- 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
Directions
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 399 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat3g | 15% |
Cholesterol54mg | 18% |
Sodium467mg | 20% |
Total Carbohydrate54g | 20% |
Dietary Fiber2g | 8% |
Total Sugars34g | |
Protein5g | |
Vitamin C3mg | 15% |
Calcium95mg | 7% |
Iron2mg | 9% |
Potassium146mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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