Pumpkin-Carrot Cake Recipe

Name: Pumpkin-Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour; ½ cup whole wheat flour; 1 teaspoon baking flour; ½ teaspoon ground cinnamon; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 large egg; 1 large egg white; ½ cup packed brown sugar; ½ cup canned pumpkin; 2 tablespoons vegetable oil; 2 tablespoons butter, melted; 1 tablespoon grated orange rind; ¾ cup raisins; ½ cup grated carrot; ⅓ cup dried cranberries; cooking spray; 2 tablespoons coarsely chopped walnuts

Servings: persons

½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking flour
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 large egg white
½ cup packed brown sugar
½ cup canned pumpkin
2 tablespoons vegetable oil
2 tablespoons butter, melted
1 tablespoon grated orange rind
¾ cup raisins
½ cup grated carrot
⅓ cup dried cranberries
cooking spray
2 tablespoons coarsely chopped walnuts

1
Preheat oven to 350F.
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 350F 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.

467

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: ½ cup all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking flour, ½ 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

How did you like this recipe?

Frequently Asked Questions