Pear Carrot Cake

Yield: 24 servings


  • 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)

    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.

    NUTRITION (Per Serving)
    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