My love of anything fall-related and covered in icing has been well documented. As much as I’d like to be able to resist and try something completely different, I can’t. When I found this recipe in Cooking in Season – The Fresh Market, I knew it would have to be made. With cinnamon, nutmeg, orange zest, pineapples, pecans, raisins, and sweet potatoes all in the mix, its a wonderful twist on a classic carrot cake. I found it to be a delicious desert warmed up on its own, or a hearty breakfast served with a cup of tea.