Cranberry Carrot Cake

breakfast cakeThis three-layer Cranberry Carrot Cake with Cream Cheese Frosting is so delicious our guests sneak an extra piece back to the room to enjoy later! This is a favorite for our nightly dessert at the Inn.

2 cups Flour
2 tsp Baking Soda
1 TBS Baking Powder
2 tsp Cinnamon
½ tsp Ginger
1/8 tsp Salt
1 ½ cups Sugar
1 cup Mayonnaise
3 Eggs
2 tsp Vanilla
1 8oz Can Crushed Pineapple
½ cup chopped Pecans
¾ cup dried Cranberries
2 cups shredded Carrot

Preheat oven to 350°. Grease & Flour 3 three (3) 8-in round cake pans. Be sure to shake out excess flour!

Whisk flour, baking soda, baking powder, cinnamon, ginger & salt.

Cream together the sugar, mayo, eggs and vanilla in mixer for 5 minutes.  Stir in flour mixture and fold in carrots, pineapple, pecans and cranberries.  Divide evenly between the three cake pans and bake for approx 30 minutes.  Cool completely.

Frost cooled cake with your favorite Cream Cheese Icing.  Cover with chopped Walnuts.