Cranberry Carrot Cake
Classic vegan carrot cake made with normal pantry ingredients!
Recipe Summary Cranberry Carrot Cake
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.Ingredients | Vegan Carrot Cake2 cups flour2 teaspoons baking soda1 tablespoon baking powder2 teaspoons ground cinnamon½ teaspoon ground ginger1 pinch salt1 ½ cups sugar1 cup mayonnaise3 eggs2 teaspoons vanilla extract2 cups grated carrots1 (8 ounce) can crushed pineapple, with juice½ cup chopped toasted pecans¾ cup dried cranberriesDirectionsPreheat 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.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.Info | Vegan Carrot Cakeprep: 20 mins cook: 30 mins additional: 1 hr 10 mins total: 2 hrs Servings: 12 Yield: 1 - 8 inch cake
TAG : Cranberry Carrot CakeDesserts, Cakes, Carrot Cake Recipes,