Cranberry Carrot Cake

Cranberry Carrot Cake

19 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    2 h
jowolf2
Recipe by  jowolf2

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 8 inch cake

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Directions

  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.
  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.
  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.

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Reviews (19)

Rate This Recipe
rjdchurchill
27

rjdchurchill

Excellent - love this cake. Substitute unsweetened apple sauce for the oil and it is still excellent and moist.

bizzi_dad
20

bizzi_dad

Awesome!!! Love cranberries and especially loved this dessert. Thank you

MaMaMary
19

MaMaMary

Really good. I put in no mayo, but added an unmeasured amount of of applesauce - probably about a cup- and it turned out great.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 399 cal
  • 20%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 53.8 g
  • 17%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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