Pumpkin-PumpkinCake

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                            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)

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.

Nutritional Information

Calories per serving:219
Calories from fat:26%
Fat per serving:6.4g
Saturated fat per serving:2.3g
Monounsaturated fat per serving:2.1g
Polyunsaturated fat per serving:1.5g
Protein per serving:3.7g
Carbohydrates per serving:38.2g
Fiber per serving:2.9g
Cholesterol per serving:31mg
Iron per serving:1.5mg
Sodium per serving:233mg
Calcium per serving:64mg

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