Cranberry Carrot Cake16 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 2 hr
“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.” - by jowolf2
Original recipe yields 1 - 8 inch cake
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 399 cal
- 19.3 g
- 53.8 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"Excellent - love this cake. Substitute unsweetened apple sauce for the oil and it is still excellent and moist...." See more"
"Awesome!!! Love cranberries and especially loved this dessert. Thank you..." See more"
Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario
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