This three-layered homemade carrot cake is a delicious treat. It’s loaded with amazing ingredients such as cranberries, pineapple, pecans, and spices. The recipe calls for mayonnaise which makes this cake exceptionally moist. You can also make a gluten-free version with very little effort.
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As you know, carrot cake is a perfect dessert for Easter, however, you certainly can enjoy this dessert any time of the year. Other carrot recipes we enjoy are Carrot Bars with Orange Icing, Carrot Bread, and Kid-Friendly Carrot Cake Bars.
This carrot cake recipe begins by lightly greasing three 8-inch round cake pans. Line the bottoms of the pans with parchment paper. Next, lightly grease and dust the bottom of each pan with flour.
Whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt in a bowl. In a separate bowl cream together sugar, mayonnaise, eggs, and vanilla. Stir in flour mixture, then fold in carrots, pineapple, and cranberries. Divide the batter evenly between the prepared cake pans.
Bake the cakes in a preheated 350 degree F. oven for 30 to 35 minutes, or until a cake tester inserted into centers come out clean. Let the cakes cool in the pans on wire racks 10 minutes, then gently remove the cakes from pans and allow them to cool completely.
To make the frosting, beat together cream cheese, butter, and vanilla until fluffy and smooth. Next, gradually beat in powdered sugar to reach spreading consistency. Use an icing spatula to spread the frosting between the layers and on the top and sides of the cake. Finally, garnish the top of the carrot cake with toasted pecans and drizzle of caramel sauce.
In the photo above you can easily see some of the yummy ingredients such as cranberries, shredded carrots, chopped pecans, and teeny tiny chunks of pineapple.
This carrot cake recipe provides twelve servings. You can also freeze any leftover cake for use later.
Amazing Cranberry Pineapple Pecan Carrot Cake
A deliciously moist and tender cake that's wonderful for any party or family gathering.
Ingredients
- CAKE:
- 2 cups all-purpose flour (GF Option: use a gluten-free blend + 2 teaspoons xanthan gum, unless flour already contains it)
- 1 Tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of salt
- 1-1/2 cups granulated sugar
- 1 cup mayonnaise (GF Option: use a gluten-free brand)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 8-ounces crushed pineapple with juice
- 3/4 cups dried cranberries
- 1/2 cups toasted pecans, chopped
- FROSTING:
- 8-ounce package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 5-1/2 to 6 cups powdered sugar
- GARNISH:
- Chopped toasted pecans
- Drizzle of caramel sauce (GF Option: use a gluten-free brand)
Instructions
- CAKE: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms of pans with parchment paper. Lightly grease and dust the bottom of each pan with flour.
- Whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt in a bowl. In a separate bowl cream together sugar, mayonnaise, eggs, and vanilla. Stir in flour mixture, then fold in carrots, pineapple, and cranberries. Divide batter evenly between prepared cake pans.
- Bake for 30 to 35 minutes, or until a cake tester or toothpick inserted into centers come out clean. Let cakes cool in pans on wire racks 10 minutes, then remove from pans and allow cakes to cool completely before icing.
- FROSTING: Beat together cream cheese, butter, and vanilla until fluffy and smooth. Gradually beat in powdered sugar to reach spreading consistency. Spread frosting on each layer and on the top and sides of cake.
- Garnish with toasted pecans and drizzle of caramel sauce. Cut and serve.
Do you have a favorite cake, cookie, or bread that calls for shredded carrots in the recipe?
We hope you enjoy this recipe as much as we do!
More great ideas!
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