About this recipe:An incredibly moist carrot cake, with the wonderful addition of pecans, pineapple and cranberries. Fill and ice the three layers of this cake with cream cheese icing, if desired.
Makes: 3 20cm round cakes
250g plain flour
2 teaspoons bicarbonate of soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 pinch salt
300g caster sugar
2 teaspoons vanilla extract
225g grated carrots
1/2 (432g) tin crushed pineapple, with juice
60g chopped toasted pecans
90g dried cranberries
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / Gas 4. Grease and flour three 20cm round cake tins. Mix the flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt in a bowl; 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 tins.
Bake in preheated oven until a skewer inserted into the centre comes out clean, 30 to 35 minutes. Cool in the tins for 10 minutes, then remove from the tins and allow to cool completely on a wire rack.