Name: Cranberry Carrot Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Flour - 2 cups; Baking soda - 2 teaspoons; Baking powder - 1 tablespoon; Ground cinnamon - 2 teaspoons; Ground ginger - ½ teaspoon; Salt - 1 pinch; Sugar - 1 ½ cups; Mayonnaise - 1 cup; Eggs - 3; Vanilla extract - 2 teaspoons; Grated carrots - 2 cups; Crushed pineapple, with juice - 1 (8 ounce) can; Chopped toasted pecans - ½ cup; Dried cranberries - ¾ cup

Ingredients for - Cranberry Carrot Cake

1. Flour 2 cups

2. Baking soda 2 teaspoons

3. Baking powder 1 tablespoon

4. Ground cinnamon 2 teaspoons

5. Ground ginger ½ teaspoon

6. Salt 1 pinch

7. Sugar 1 ½ cups

8. Mayonnaise 1 cup

9. Eggs 3

10. Vanilla extract 2 teaspoons

11. Grated carrots 2 cups

12. Crushed pineapple, with juice 1 (8 ounce) can

13. Chopped toasted pecans ½ cup

14. Dried cranberries ¾ cup

How to cook deliciously - Cranberry Carrot Cake

1 . Stage

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 . Stage

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 . Stage

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.