Pumpkin-carrot Cake

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 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
• 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

Recipe

• 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 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.