Cranberry Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 0.5 teaspoons ground ginger
• 1 pinch salt
• 1.5 cups white sugar
• 1 cup mayonnaise
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 can crushed pineapple , 8 ounce
• 0.75 cups dried cranberries
• 0.5 cups chopped toasted pecans

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

2. 2

   Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.

3. 3

   Beat sugar, mayonnaise, eggs, and vanilla extract together in a large bowl with an electric mixer until blended, scraping the bowl occasionally. Stir in flour mixture; fold in carrots, pineapple, cranberries, and pecans. Divide batter between the prepared cake pans.

4. 4

   Bake in the preheated oven until a toothpick inserted into centers comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then remove from the pans, and cool completely on wire racks, about 1 hour.