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Cranberry Carrot Cake

Rated as 4.82 out of 5 Stars

"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."
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2 h servings 399
Original recipe yields 12 servings (1 - 8 inch cake)


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  1. 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.
  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 pans.
  3. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 399 calories; 19.3 53.8 4.6 53 467 Full nutrition

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Read all reviews 33
  1. 40 Ratings

    Rated as 5 out of 5 Stars
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Most helpful positive review

Excellent - love this cake. Substitute unsweetened apple sauce for the oil and it is still excellent and moist.

Most helpful critical review

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 totall...

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Most positive
Least positive

Excellent - love this cake. Substitute unsweetened apple sauce for the oil and it is still excellent and moist.

Really good. I put in no mayo, but added an unmeasured amount of of applesauce - probably about a cup- and it turned out great.

Awesome!!! Love cranberries and especially loved this dessert. Thank you

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 ...

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.

Excellent excellent excellent!

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.

Very tasty and moist..soft of spice cakey even..definately use cream cheese frosting though..

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 thi...