Carrot cake recipes from scratch can be delicious! With different add-ins like cranberries, carrot cake recipe with pineapple, walnuts, apples and more, the options are endless. The cool autumn weather is not only enjoyable but also brings hearty appetites. Carrot cake recipes from scratch made with in-season flavors and fruits can satisfy any sweet tooth craving. Check out this fall dessert recipe from Betty Crocker that will help you take the taste of the fall’s bounty. This carrot-cranberry cake will be perfect for any crisp autumn night or mildly warm noon.

How to Make Carrot Cake Recipes from Scratch 

Carrot Cake Recipes from Scratch Ingredients:

12 Servings

All-purpose flour (1-3/4 cups)

Crushed pineapple in juice, not drained (8 oz)

Shredded carrots (2 cups)

Water or ginger-flavored brandy (1 tablespoon)

Baking powder (2 teaspoons)

Baking soda (2 teaspoons)

Sour cream or mayonnaise (1 cup)

Sweetened dried cranberries (1/2 cup)

Chopped walnuts or pecans (1/2 cup)

3 eggs

Granulated sugar (1-1/2 cups)

Salt (1/2 teaspoon)

Ground allspice (1/2 teaspoon)

Ground cinnamon (2 teaspoons)

Carrot Cake Cream Cheese Frosting

Softened cream cheese (6 oz, divided by 3 oz each)

Vanilla or ginger-flavored brandy (1/2 teaspoon)

Softened margarine or butter (3 tablespoons)

Powdered sugar (2-1/2 to 3 cups)

Salt (1/8 teaspoon)

Sugared orange peel and cranberries (optional)

Carrot Cake Recipes from Scratch Directions:

1. Pre-heat the oven to 350°F.
2. Grease the sides and bottom of three 8-inch round cake pans or 8-inch square pans with shortening and then sprinkle flour lightly.
3. Mix together flour, baking powder, baking soda, allspice, ½-teaspoon salt, and cinnamon. Set aside.
4. Take a large bowl and use an electric mixer to beat eggs, mayonnaise, and granulated sugar in it. Beat until all the ingredients are blended smoothly. Beat in water or brandy and then gradually mix up the flour mixture. Keep beating until the batter is smooth.
5. After that, stir in pecans, pineapple, carrots, and cranberries into the mixture and pour into pans.
6. Put the pans in the oven and bake for 30 to 35 minutes until a fork or toothpick inserted in the midst comes out clean.
7. Remove the cakes from the pans after 10 minutes and let them cool for nearly an hour.

Frosting

1. Beat in butter, brandy, cream cheese, and salt in a bowl until it is smooth. After that, beat in powdered sugar gradually until the mixture becomes spreadable and smooth.
2. Use the frosting on the cakes. You can garnish with sugared cranberries and orange peel.
3. Cover them and refrigerate.

Homemade Carrot Cake Recipe Tips:

1. If you dislike mayo (like I do!), you can use applesauce (nearly a cup) instead and it will be great nonetheless. If you want to make it more fall-flavored, use pumpkin puree instead of mayo.
2. Orange flavor and zest can also be used to the frosting.

This moist and delish fall dessert is so gorgeous and mouthwatering that you can use it for any big occasions too! It tastes much better than carrot cakes made with raisins and coconut.

Looking for more delicious Carrot Cake Recipes from Scratch?

Try these from around the web:

Carrot cake recipe with pineapple from the Food Network and Ina Garten

Carrot cake cupcakes from a Pinch of Yum

Carrot cake cookies from Land O Lakes looks like a great twist on carrot cake!

We’d love to know what twists on the traditional carrot cake recipe you love. It’s never been easier to make carrot cake recipes from scratch this season.

What carrot cake recipes are you making this fall?