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Cranberry Carrot Loaf

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
120 min
SERVINGS
12 servings
Dessert
Cranberry Carrot Loaf
Ingredients
  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch salt
  • 1 1/2 cups sugar
  • 1 cup mayonnaise
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 (8 ounce) can crushed pineapple, with juice
  • 3/4 cup dried cranberries
  • 1/2 cup chopped toasted pecans
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit, or equivalently 175 degrees Celsius.
2
Next, take a moment to prepare the cake pans by lightly coating them with butter or cooking spray and then dusting them with flour to prevent sticking.
3
In a separate bowl, combine the dry ingredients of flour, baking powder, baking soda, cinnamon, ginger, and salt. Set this mixture aside for later use.
4
In a large mixing bowl, combine the sugar, mayonnaise, eggs, and vanilla extract. Using an electric mixer, blend these ingredients together until they are smoothly combined, occasionally stopping to scrape the sides of the bowl.
5
Once your sugar mixture is well blended, stir in the dry ingredient mixture you prepared earlier. Then, fold in the chopped carrots, pineapple, cranberries, and pecans to add texture and flavor.
6
Divide the cake batter evenly among the prepared pans, making sure each one is filled to the top.
7
Bake your cakes in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
8
After removing your cakes from the oven, allow them to cool in the pans for 10 minutes. Then, carefully remove each cake from its pan and transfer it to a wire rack to cool completely.