Pumpkin-Carrot Cake

recipe
"I made this as a birthday cake using a low-fat lemon cream-cheese frosting. It was quite a hit." --CL Reader

Yield:

9 servings (serving size: 1 square)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

Note:

September 2003
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