Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
1 hr 10 mins
Total Time:
2 hrs
Servings:
12
Yield:
1 (8-inch) cake
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.
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.
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.
Nutrition Facts (per serving)
| 399 | Calories |
| 19g | Fat |
| 54g | Carbs |
| 5g | Protein |
