Cookin’ with Carolyn Pumpkin-Carrot Cake

Pumpkin-Carrot Cake

Now that fall is here, we can start putting the pumpkins to good use. Try this delicious cake.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1 large egg white
1/2 cup packed brown sugar
1/2 cup canned pumpkin (or homemade if you like)
2 Tbsp. vegetable oil
2 Tbsp. butter, melted
1 Tbsp. grated orange rind
3/4 cup raisins
1/2 cup grated carrot
1/3 cup dried cranberries
Cooking spray
2 Tbsp. coarsely chopped walnuts
Preheat oven to 350 degrees. Lightly spoon flours into dry measuring cups, level with a knife. Combine flours and next 4 ingredients. Place egg and egg white in a large bowl, beat with a mixer at medium speed 30 seconds. Add brown sugar and next 4 ingredients, beat until well blended. Add flour mixture to sugar mixture, stirring just until moist. Stir in raisins, grated carrot, and cranberries. Spoon batter into an 8-inch square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.
Yield: 9 servings.
Note: If you wish to frost the cake, try using a low-fat lemon cream-cheese frosting. (Or a flavor of your choice.)

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