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Cranberry Carrot Cake

Cranberry Carrot Cake

Cost $12, save $8

Source: Recommended by CookPal

  • 45 Min
  • 12 Servings
  • $12

INGREDIENTS

  • Dry Ingredients

    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 2 teaspoons baking soda
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • 🧂 1 pinch salt

  • Wet Ingredients

    • 🍚 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

STEPS

1

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2

Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.

3

Beat sugar, mayonnaise, eggs, and vanilla extract together in a large bowl with an electric mixer until blended. Stir in the flour mixture.

4

Fold in grated carrots, crushed pineapple with juice, dried cranberries, and chopped toasted pecans. Divide the batter evenly between the prepared cake pans.

5

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

6

Cool in the pans for 10 minutes, then remove from the pans, and allow to cool completely on a wire rack.

NUTRIENTS

Per 1 serving

🔥

399

Calories

  • 5
    Protein
  • 54
    Carbs
  • 19
    Fats

💡 To make the cake extra moist, ensure the crushed pineapple includes its natural juice.Toast the pecans for a richer flavor before chopping them.Pair with cream cheese frosting for a classic finish.This recipe can be used as a base for muffins or cupcakes.