Rating: 3 stars
1 Ratings
  • 1 star values: 0
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"I made this as a birthday cake using a low-fat lemon cream-cheese frosting. It was quite a hit." --CL Reader

Recipe by Cooking Light September 2003

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Recipe Summary

Yield:
9 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

219 calories; calories from fat 26%; fat 6.4g; saturated fat 2.3g; mono fat 2.1g; poly fat 1.5g; protein 3.7g; carbohydrates 38.2g; fiber 2.9g; cholesterol 31mg; iron 1.5mg; sodium 233mg; calcium 64mg.
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