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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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 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 |
Directions:
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.
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