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Pumpkin-Carrot Cake

Yield 9 servings (serving size: 1 square)
"I made this as a birthday cake using a low-fat lemon cream-cheese frosting. It was quite a hit." --CL Reader

Ingredients

  • 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

Nutrition Information

  • calories 219
  • caloriesfromfat 26 %
  • fat 6.4 g
  • satfat 2.3 g
  • monofat 2.1 g
  • polyfat 1.5 g
  • protein 3.7 g
  • carbohydrate 38.2 g
  • fiber 2.9 g
  • cholesterol 31 mg
  • iron 1.5 mg
  • sodium 233 mg
  • calcium 64 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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 350° 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.