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Pumpkin Carrot Cake

Source of Recipe

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Pumpkin Carrot Cake

Dessertdujour.com
Makes 9 servings.

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg white
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tablespoons vegetable oil
2 tablespoons butter, melted
1 tablespoon grated orange rind
3/4 cup raisins
1/2 cup grated carrot
1/3 cup dried cranberries
Cooking spray
2 tablespoons coarsely chopped walnuts

Preheat oven to 350F.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt).

Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended.

Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot, and cranberries. Spoon batter into an 8-inch square baking pan coated with cooking spray. Sprinkle with
walnuts.

Bake at 350F 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.

One serving equals: Calories: 219 (Calories from fat: 26%); Fat: 6.4g (Saturated fat: 2.3g, Monounsaturated fat: 2.1g, Polyunsaturated fat: 1.5g); Protein: 3.7g Carbohydrate: 38.2g; Fiber: 2.9g; Cholesterol: 31mg; Sodium: 233mg