Moist and delicious. The cranberries are a nice change from the raisins most people use. Use your favorite cream cheese frosting to ice this cake.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 hr 10 mins
total:
2 hrs
Servings:
12
Yield:
1 - 8 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round cake pans. Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.

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  • 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 pans.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Nutrition Facts

399 calories; protein 4.6g 9% DV; carbohydrates 53.8g 17% DV; fat 19.3g 30% DV; cholesterol 53.5mg 18% DV; sodium 466.7mg 19% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2011
Excellent - love this cake. Substitute unsweetened apple sauce for the oil and it is still excellent and moist. Read More
(30)

Most helpful critical review

Rating: 3 stars
07/26/2014
Made this cake twice already. The first time followed the recipe exactly. It was great the first day when just baked. But when I ate the leftovers out of the fridge the next day the cake totally changed consistency. It was hard and too dense. Warming it in the microwave for a few secs set it right. Guess the mayo sort of solidified in the fridge or something. The next time instead of mayo used 1/2 cup vegetable oil and 1/2 cup applesauce. This time it was perfect. Great flavor and texture even the next day straight out of the fridge. Read More
(7)
47 Ratings
  • 5 star values: 42
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/11/2011
Excellent - love this cake. Substitute unsweetened apple sauce for the oil and it is still excellent and moist. Read More
(30)
Rating: 5 stars
02/25/2012
Really good. I put in no mayo but added an unmeasured amount of of applesauce - probably about a cup- and it turned out great. Read More
(26)
Rating: 5 stars
04/03/2009
Awesome!!! Love cranberries and especially loved this dessert. Thank you Read More
(22)
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Rating: 5 stars
05/05/2010
Excellent excellent excellent! Read More
(12)
Rating: 5 stars
09/18/2011
I made this for my Boyfriends birthday I didn't have any pecans but used hazelnuts instead. OMG was perfectly moist and great. I used cream cheese frosting but wasn't even needed. Read More
(12)
Rating: 5 stars
03/21/2012
Delicious carrot cake. I was a little unsure about using mayonnaise rather than oil but decided to try it anyway. This cake baked up very nice and even no dip in the middle like some carrot cakes that use oil. We enjoyed the addition of the dried cranberries. I frosted with a cream cheese icing. We had this for my son and father's birthday and everyone enjoyed it. Thanks jowolf2 for sharing your recipe. Read More
(12)
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Rating: 5 stars
03/28/2012
Made this today for my Mom's birthday. It is delicious! I like it a lot more than carrot cake made with raisins and coconut. Will make it again for sure. Read More
(10)
Rating: 5 stars
11/16/2009
Very tasty and moist..soft of spice cakey even..definately use cream cheese frosting though.. Read More
(9)
Rating: 5 stars
03/28/2013
I made this cake with 1 can of pumpkin puree instead of the mayo. It was moist and delicious.My prayer group loved this cake as well as the extra one I made for my family I would sure make this again!. Read More
(8)
Rating: 3 stars
07/26/2014
Made this cake twice already. The first time followed the recipe exactly. It was great the first day when just baked. But when I ate the leftovers out of the fridge the next day the cake totally changed consistency. It was hard and too dense. Warming it in the microwave for a few secs set it right. Guess the mayo sort of solidified in the fridge or something. The next time instead of mayo used 1/2 cup vegetable oil and 1/2 cup applesauce. This time it was perfect. Great flavor and texture even the next day straight out of the fridge. Read More
(7)