• 10 Ratings

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

Source: Better Homes and Gardens
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Harvest Carrot Cake with Skillet Fruit

Ingredients

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Directions

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  • 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.

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  • 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.

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  • Place cake on serving platter and top with Buttercream Frosting. Just before serving spoon on warm Skillet Fruit. Makes 8 servings.

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 Facts (Harvest Carrot Cake with Skillet Fruit)

409 calories; 20 g total fat; 5 g saturated fat; 10 g polyunsaturated fat; 4 g monounsaturated fat; 65 mg cholesterol; 212 mg sodium. 263 mg potassium; 55 g carbohydrates; 5 g fiber; 36 g sugar; 6 g protein; 4956 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 2 mg iron;

Buttercream Frosting

Ingredients

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Directions

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  • 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.

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Skillet Fruit

Ingredients

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Directions

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  • 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.

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Reviews

10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1