Pear Carrot Cake
A moist and flavorful pear and carrot cake with warm spices, perfect for cozy gatherings or afternoon tea, topped with whipped cream for an indulgent treat.
Ingredients
- 2 1/2 cups flour ⓘ
- 1/2 cup sugar ⓘ
- 1 1/4 teaspoons ground cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 cup butter or margarine, softened ⓘ
- 1 pear, cored and chopped ⓘ
- 1 cup shredded carrot ⓘ
- 1/2 cup raisins ⓘ
- 2/3 cup molasses ⓘ
- 1 cup water ⓘ
- Sweetened whipped cream (optional) ⓘ
Instructions
- Combine flour, sugar, cinnamon, ginger, salt, and baking soda in a bowl; cut in softened butter until the mixture becomes crumbly.
- Stir in chopped pear, shredded carrot, and raisins into the flour mixture.
- In a separate bowl, mix molasses and water until well combined; add this to the flour mixture and stir just to blend.
- Pour the batter into a greased 9-inch square baking pan.
- Bake at 350°F (175°C) for 40 to 50 minutes or until a wooden toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Optionally, top with sweetened whipped cream.
Tips & Substitutions
For added moisture, consider substituting half of the butter with applesauce or yogurt. If you prefer a sweeter cake, increase the sugar to 3/4 cup. Make sure to chop the pear into small pieces to distribute its flavor evenly throughout the cake. You can also add walnuts for extra crunch or substitute raisins with dried cranberries for a slight tartness.
Serving Suggestions
Serve the pear carrot cake warm or at room temperature, optionally topped with sweetened whipped cream for a delightful finish. It pairs beautifully with a cup of spiced tea or coffee. For a complete dessert experience, consider serving it alongside Grandma'S Caramel Icing for a rich and indulgent treat.
Storage & Reheating
Store leftover pear carrot cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, simply warm individual slices in the microwave for 15-20 seconds, or in the oven at 350°F for about 10 minutes until heated through. This cake also freezes well for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Pear Carrot Cake contains roughly 544 calories, with 7g protein, 72g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (70% of the Daily Value), vitamin A (51% of the Daily Value), and iron (46% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 827mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of pear in this recipe?
Yes, you can substitute the pear with other fruits like apples or ripe bananas. Just ensure they are well mashed or chopped to maintain the cake's texture. Each fruit will bring its unique flavor, so choose one that you enjoy!
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose contains xanthan gum or add it separately to ensure the cake rises well. The flavor will still be delicious and moist.
How can I make this cake more festive for a special occasion?
To make the cake more festive, consider adding spices like nutmeg or allspice for a seasonal flavor. You can also decorate the top with candied nuts or seasonal fruits. Serving it with a scoop of vanilla ice cream can elevate the dessert for special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).