Preheat oven to 180 degrees C. Grease and flour 3 - 20cm round cake tins. Whisk the flour, bicarb of soda, baking powder, cinnamon, ginger and salt in a bowl, and set aside.
Cream together the sugar, mayonnaise, eggs and vanilla essence 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 tins.
Bake in preheated oven until a toothpick inserted into the centre 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.