NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Harvest Carrot Cake with Skillet Fruit

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

4.0 by 11 people
Rate me!
  • Makes: 8 servings
  • Prep: 45 mins
  • Bake: 30 mins to 35 mins 350°F
  • Cool: 15 mins

Harvest Carrot Cake with Skillet Fruit



  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.

From the Test Kitchen

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.

Buttercream Frosting



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

Skillet Fruit



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

Nutrition Facts (Harvest Carrot Cake with Skillet Fruit)

    Per serving:
  • 409 kcal cal.,
  • 20 g fat
  • (5 g sat. fat,
  • 10 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 65 mg chol.,
  • 212 mg sodium,
  • 55 g carb.,
  • 5 g fiber,
  • 36 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...