Harvest Carrot Cake with Skillet Fruit
Recipe from Better Homes and Gardens

This irresistible cake recipe combines carrots, pumpkin, sweet potato, and walnuts for a dessert that's perfect for Thanksgiving or any other occasion.


Harvest Carrot Cake with Skillet Fruit


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Prep Time: 45 mins
Total Time: 1 hr 30 mins
Servings: Makes 8 servings.
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Ingredients
 
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  • 1  cup  all-purpose flourOn Sale
  • 1  tsp.  baking powderOn Sale
  • 1  tsp.  pumpkin pie spiceOn Sale
  • 1/4  tsp.  baking sodaOn Sale
  • 1/4  tsp.  saltOn Sale
  • 3/4  cup  granulated sugarOn Sale
  • 1/4  cup  packed brown sugarOn Sale
  • 3/4  cup  canned pumpkin or mashed sweet potato*On Sale
  • 2    eggsOn Sale
  • 1/4  cup  cooking oilOn Sale
  • 1/2  cup  finely shredded carrotOn Sale
  • 1/3  cup  buttermilkOn Sale
  • 3/4  cup  walnuts, toasted and choppedOn Sale
  • 1  recipe  Buttercream Frosting, belowOn Sale
  • 1  recipe  Skillet Fruit, belowOn Sale
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Directions
1.
Preheat oven to 350 degrees F. Grease 8x8x2-inch square or 9x1-1/2-inch round baking pan; line the bottom of pan with waxed paper. Grease paper. Lightly coat pan with flour; set aside. In medium bowl combine flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
2.
In large mixing bowl combine sugars, pumpkin, eggs and oil. Stir in carrot and buttermilk. Gradually beat in flour mixture; stir in walnuts. Transfer to pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack for 15 minutes. Remove from pan; cool completely.
3.
Place cake on serving platter and top with Buttercream Frosting. Just before serving spoon on warm Skillet Fruit. Makes 8 servings.

Buttercream Frosting
In large mixing bowl beat 1/4 cup softened butter with an electric mixer on medium speed until smooth. Gradually beat in 1 cup powdered sugar. Beat in 2 teaspoons milk and 1/2 teaspoon vanilla. Gradually beat in 1/4 to 1/2 cup additional powdered sugar until frosting reaches spreading consistency.

Skillet Fruit
In large skillet melt 3 tablespoons butter; stir in 2 tablespoons granulated sugar. Add 2 cored and sliced red-skin pears, 6 thinly sliced kumquats, and 1/2 cup fresh cranberries. Cook, gently stirring occasionally, until pears are just tender (2 to 4 minutes). Remove from heat and let stand for 10 minutes.

Mashed Sweet Potato
Peel and cube 8 ounces orange-fleshed sweet potatoes. Cook, covered, in lightly salted boiling water for 20 minutes or until tender. Drain; cool slightly and mash.
Nutrition information
Calories 409, Total Fat 20 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 10 g, Cholesterol 65 mg, Sodium 212 mg, Carbohydrate 55 g, Total Sugar 36 g, Fiber 5 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 7%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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