Pumpkin-Carrot Cake

This is good plain, but can be dressed up with cream cheese frosting. I found this recipe in Cooking Light magazine.

• Ready In: 35 mins
• Serves: 9

Ingredients

• 1⁄2 cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1  teaspoon  baking flour
• 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

Directions

1. Preheat oven to 350°F.
2. Combine flours with baking powder, cinnamon, soda and salt.
3. In a large bowl, beat egg and egg white with mixer at medium speed for 30 seconds.
4. Add brown sugar, pumpkin, oil, butter, and orange rind.
5. Beat until well blended.
6. Add flour mixture to pumpkin mixture, stirring just until moist.
7. Stir in raisins, carrot and cranberries.
8. Spoon batter into an 8-inch square baking pan coated with cooking spray.
9. Sprinkle with walnuts.
10. Bake at 350°F for 25 minutes or until wooden pick inserted in center comes out clean.
11. Cool in pan 10 minutes on a wire rack; remove from pan.
12. Cool completely on wire rack.
13. Good either plain or with a lemon cream cheese frosting.