ALLRECIPES.COM 109 APRIL/MAY 201929 REVIEWS
For Cake
2 cups flour
1 Tbsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. ground ginger
Pinch salt
1 ½ cups white sugar
1 cup mayonnaise
3 eggs
2 tsp. vanilla extract
2 cups finely shredded carrots
1 (8-oz.) can crushed
pineapple, with juice
¾ cup dried cranberries or
raisins, plus more for garnish
½ cup chopped toasted pecans
For Frosting
1 (8-oz.) package cream
cheese, softened
½ cup butter, softened
2 tsp. vanilla extract
5 ½ to 6 cups powdered sugar
Make Cake- Preheat oven to 350°F. Grease three
8-inch round cake pans. Line bottoms
of pans with wax paper or parchment
paper. Grease and flour paper. - Whisk together flour, baking
powder, baking soda, cinnamon,
ginger, and salt in a bowl. In a
large bowl, cream together sugar,
mayonnaise, eggs, and vanilla with an
electric mixer until blended, scraping
bowl occasionally. Stir in flour mixture,
then fold in carrots, pineapple, and
CRANBERRY CARROT CAKE
HANDS-ON 30 MIN TOTAL 2 HR SERVES 12 SUBMITTED BY JOWOLF2
cranberries. Divide evenly between
prepared cake pans.- Bake until a toothpick inserted
into centers comes out clean, 30 to
35 minutes. Let cool in pans on wire
racks 10 minutes, then remove from
pans and let cool completely.
Make Frosting - Beat together cream cheese, butter,
and vanilla in a large bowl with an
electric mixer until light and fluffy.
Gradually beat in powdered sugar to
reach spreading consistency. Spread
frosting on cake. Sprinkle with toasted
pecans and, if desired, drizzle with
caramel syrup.
armagazine.com/cranberry-carrot-cake
PER SLICE: 740 CAL; 33G FAT (12G SAT); 6G PRO;
109G CARB; 2G FIBER; 620MG SODIUM; 89G SUGARS
S AV E D8 , 949
TIMESMOIST
The secret to this carrot cake?
Heinz Real Mayonnaise!
One cup adds a ton of
moisture and guarantees rave
reviews from your guests.FavoritesFAMILY