Carrot cake with cranberries

    50 min

    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.

    34 people made this

    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
    • 250ml mayonnaise
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 225g grated carrots
    • 1/2 (432g) tin crushed pineapple, with juice
    • 60g chopped toasted pecans
    • 90g dried cranberries

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. 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.
    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 tins.
    3. 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.

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    Reviews in English (30)


    Excellent - love this cake. Substitute unsweetened apple sauce for the oil and it is still excellent and moist.  -  11 Jul 2011  (Review from Allrecipes US | Canada)


    Really good. I put in no mayo, but added an unmeasured amount of of applesauce - probably about a cup- and it turned out great.  -  25 Feb 2012  (Review from Allrecipes US | Canada)


    Awesome!!! Love cranberries and especially loved this dessert. Thank you  -  02 Apr 2009  (Review from Allrecipes US | Canada)