Pear Carrot Cake

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Pear Carrot Cake

Ingredients

  • 1-1/2 pounds (6 cups) carrots, grated
  • 2 pounds 2 ounces (4 cups) Pacific Northwest Canned Pears, diced, in juice, drained
  • 1 cup (5 ounces) dried cranberries or raisins
  • 1 cup (5 ounces) walnuts, lightly toasted and chopped
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking soda
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon kosher salt
  • 5 eggs (about 10 ounces)
  • 1-1/4 cups granulated sugar
  • 1-1/4 cups lightly packed light brown sugar
  • 1 cup canola or vegetable oil
  • 5 cups Cream Cheese Icing (recipe follows)
  • CREAM CHEESE ICING
  • 1-1/4 pounds cream cheese, softened
  • 10 ounces unsalted butter, softened
  • 2 cups (9 ounces) confectioners sugar, sifted
  • 2 teaspoons pure vanilla extract

Method

In a large bowl, combine the carrots, pears, cranberries and walnuts, and set aside. Sift the flour, baking soda, cinnamon, cloves and salt together into a separate bowl and set aside. Lightly grease a half sheet pan and set aside. Preheat the oven to 350 degrees F.

In the bowl of a mixer fitted with the paddle attachment, beat the eggs with the sugars and oil until well combined, light and fluffy. Add flour mixture and mix to blend on low speed. Remove the bowl from the mixer and add the batter to the bowl with the carrots, pears, cranberries and walnuts; stir well to evenly distribute and coat the ingredients with the batter.

Pour the mixture out onto the prepared sheet pan and bake 20 to 30 minutes or until slightly firm to the touch and baked through. Remove the pan from oven to a rack and cool completely.

To assemble, cut the cooled cake into 4 equal pieces. Spread Cream Cheese Icing to cover the top of each layer, stacking layers as you frost, to produce a 4-layer, frosted cake. Cover and refrigerate at least 2 hours before slicing into 24 equal pieces to serve.

The cake will hold, covered, up to 4 days in the refrigerator.

CREAM CHEESE ICING

In the bowl of stand mixer fitted with the paddle attachment, blend the cream cheese and butter until smooth and free of lumps.

Add the sifted confectioners sugar and continue to beat until smooth and light. Mix in vanilla.

Makes 5 cups

Servings

Makes 24 servings

Nutrition

  • Calories: 430
  • Calories from Fat: 170
  • Fat: 19g
  • Saturated Fat: 9g
  • Cholesterol: 85mg
  • Sodium: 350mg
  • Carbohydrate: 61g
  • Dietary Fiber: 3g
  • Sugar: 44g
  • Protein: 7g
  • Vitamin A: 80% DV
  • Vitamin C: 4% DV
  • Calcium: 6% DV
  • Potassium: 6% DV
  • Iron: 10% DV

Ingredients

  • 1-1/2 lbs. (1-1/2 qt.) Carrots, peeled and shredded
  • 2 lb. 2 oz. (1 qt.) Pacific Northwest Canned Pears, diced, drained
  • 5 oz. (1 cup) Cranberries, dried or raisins
  • 5 oz. (1 cup) Walnuts, toasted and chopped
  • 12 oz. (3 cups) Flour, all-purpose
  • 1 Tbsp. Baking soda
  • 1-1/2 tsp. Cinnamon, ground
  • 1/2 tsp. Cloves, ground
  • 1 tsp. Salt, Kosher
  • 10 oz. (5 large) Eggs
  • 10 oz. (1-1/4 cups) Sugar, granulated
  • 10 oz. (1-1/4 cups) Sugar, brown
  • 1 cup Canola oil
  • 1 qt. 1 cup Cream Cheese Icing (see recipe)

Method

In a bowl, combine carrots, pears, cranberries and walnuts; set aside. Sift together flour, baking soda, spices and salt; set aside. In a mixer, beat together eggs, Sugars and oil; mix until light and fluffy. Add flour mixture and mix to blend. Fold in carrot-pear-cranberry-walnut mixture. Pour mixture into greased half-sized sheetpans. Bake in a pre-heated 350°F oven 20-30 minutes or until firm to the touch and cooked through. Remove from oven and cool. Cut cake into 4 equal pieces. Spread Cream Cheese Icing over top of each layer, stacking layers as you frost, to produce a 4-layer, frosted cake. Cover and refrigerate at least 2 hours before slicing into 24 equal pieces to serve. Cake may be held covered up to 4 days in refrigerator.

CREAM CHEESE ICING (Yield: 1 qt. 1 cup): 1 lb. 4 oz. (2-1/2 cups) Cream cheese, low-fat, softened, 10 oz. (1 1/4 cups) Butter, unsalted, softened, 9 oz. (2 cups) Sugar, Confectioners, 2 tsp. Vanilla extract. In bowl of mixer equipped with a paddle attachment, whip cream cheese and butter until smooth. Sift in sugar and whip until smooth and light. Stir in vanilla. Use as directed.

Servings

Yield: 24 servings

Nutrition

  • Calories: 430
  • Calories from Fat: 170
  • Fat: 19g
  • Saturated Fat: 9g
  • Cholesterol: 85mg
  • Sodium: 350mg
  • Carbohydrate: 61g
  • Dietary Fiber: 3g
  • Sugar: 44g
  • Protein: 7g
  • Vitamin A: 80% DV
  • Vitamin C: 4% DV
  • Calcium: 6% DV
  • Potassium: 6% DV
  • Iron: 10% DV