Pumpkin-Carrot Cake Recipe

Name: Pumpkin-Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and more.

Yes, Pumpkin-Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Carrot Cake

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