Recipe By jowolf2
Published Jun 19th
Prep 20m Cook 30m Additional 1h 10m Ready In 1h 60m
Servings 1 - 8 inch cake Calories 398.6

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.

Recipe 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

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 398.6
  • Carbohydrate 53.8 g
  • Cholesterol 53.5 mg
  • Fat 19.3 g
  • Fiber 2.3 g
  • Protein 4.6 g
  • Saturated Fat 2.9 g
  • Sodium 466.7 mg
  • Sugar 34.1 g


  1. 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 - Read more ...
  2. I made this cake with 1 can of pumpkin puree instead of the mayo. It was moist and delicious.My prayer group loved this cake as well as the extra one I made for my family I would sure make this again!.
  3. Made this today for my Mom's birthday. It is delicious! I like it a lot more than carrot cake made with raisins and coconut. Will make it again for sure.
  4. Delicious carrot cake. I was a little unsure about using mayonnaise rather than oil but decided to try it anyway. This cake baked up very nice and even no dip in the middle like some carrot cakes that use oil. We enjoyed the addition of the dried cranberries. I frosted with a cream cheese icing. - Read more ...
  5. Really good. I put in no mayo but added an unmeasured amount of of applesauce - probably about a cup- and it turned out great.
  6. I made this for my Boyfriends birthday I didn't have any pecans but used hazelnuts instead. OMG was perfectly moist and great. I used cream cheese frosting but wasn't even needed.
  7. Excellent - love this cake. Substitute unsweetened apple sauce for the oil and it is still excellent and moist.
  8. Excellent excellent excellent!
  9. Very tasty and moist..soft of spice cakey even..definately use cream cheese frosting though..
  10. Awesome!!! Love cranberries and especially loved this dessert. Thank you

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