I doubt it's seasonally correct, but I make it through the winter on carrots: Carrot Soup & Carrot Cake, which I make together. Even the color (orange is my favorite) is warm!
you'll need: 3 cups carrots, shredded 1 cup pineapple, diced 1/2 cup raisins, currants or chopped nuts (optional) 2 1/4 cups flour 1/2 cup sugar 3/4 cup brown sugar 1 1/4 teaspoons baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 cup vegetable oil 4 eggs frosting 1 to 1 1/2 hours (30 minutes actual work time) Makes 2 loaves -- serves 6-8, easy Preheat oven to 350° F. Mix all dry ingredients together in a large bowl. Blend in oil. Beat in eggs. Stir in pineapple, raisins or nuts, & carrots. Pour batter into 2 well-buttered bread pans (9" loaves) & bake for 30 minutes or until fork comes out almost clean. I have found that it's best to undercook them a bit because they continue to cook as they cool & can become dry if you're not careful. Let the loaves set in the pans for 5 minutes before removing them to cool. Allow the loaves to cool completely before frosting. Cream Cheese Frosting 16 oz cream cheese 1 cup confectioner's sugar 2 teaspoons vanilla Beat cream cheese until smooth. Beat in sugar & vanilla (I use a vanilla syrup instead of vanilla extract). Frost when the cakes are cool.