Delicious and moist. When compared to raisins, which are typically used, cranberries are a great change. To frost this cake, use your preferred cream cheese frosting.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 to 8 – inch 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
Instructions
- 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.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 467 mg |
| Sugars | 34 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent cake. Substituted applesauce and coconut oil in place of Mayo. Also made in a 10X15 pan and topped with cream cheese frosting. Delicious
Amazingly moist and rich!
Wow this cake is amazing. Found recipe in magazine and made it just as the recipe instructs, mayo and all. I made it for my birthday and my mom said it was the best cake I’ve ever made. She wants it for her bday too!
Super moist and firm. Used 2 ten inch pans instead of 3 eight inch pans. Next time I’ll add more carrots. Excellent!
Absolutely delicious, best carrot cake I’ve ever had!
I made it and it is the best carrot cake ever (sorry, Mom)! I added 2/3 cup of chopped pecans and used a 13″x9″ cake pan instead of the 8″ round pans. I was in a hurry so I used a cheesecake frosting out of a can. Really easy to make. This recipe is a keeper and I know it would make awesome cupcakes.
I will make it again. I made two for Easter and everyone loved it.
Perfect – followed the recipe except changed pecans to walnuts. A definite keeper.
3/28/2019 Annalise’s second birthday cake! 5/15/2019 For snacks, this made thirty “muffins” w/o icing.
Absolutely Delicious! Fed it to an HOA committee yesterday…they raved about it. Not too sweet…perfectly moist and flavorful. Craisins really added that spark to it!
Love it; not too spicy. I used another’s suggestion and subbed pumpkin for the mayo and it worked fantastically.
This is an excellent carrot cake. I used chopped walnuts instead she of pecans, and raisins instead of cranberries. A container of Betty Crocker whipped cream cheese icing topped it off. Yummie! And
Very yummy!
This us the best recipe for carrot cake my whole family and friends just love it
what a surprise, using mayo. It was super moist and delish
Loved it as is. To the “reviewer” who said she omitted the nuts and cranberries it is the equivalent of rating a peanut butter and jelly sandwich after omitting the peanut butter and jelly. I wish people would rate the recipe as written not something they dream up.
First time making it and will make it again. Followed the receipe exactly and it was delicious. Best carrot cake receipe ever!!!
This cake was easy to make, moist and tasty. Different and with lower calories than many. I made it for my son’s birthday and everyone loved it. You could probably use a different combination of nuts and dried fruit.
I used applesauce instead of mayo and it turned out good.
Absolutely excellent! The “only” thing I changed was taking out the cranberries. Overall a delicious moist cake that kept for days in the fridge. Your guests will think you bought the cake at the bakery!
Made this cake twice already. The first time followed the recipe exactly. It was great the first day when just baked. But when I ate the leftovers out of the fridge the next day, the cake totally changed consistency. It was hard and too dense. Warming it in the microwave for a few secs set it right. Guess the mayo sort of solidified in the fridge or something. The next time, instead of mayo used 1/2 cup vegetable oil and 1/2 cup applesauce. This time it was perfect. Great flavor and texture even the next day straight out of the fridge.