Pumpkin-Carrot Cake

Pumpkin-Carrot Cake


  • 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


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.

    "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)

Nutritional Information

Calories per serving: 219
Caloriesfromfat per serving: 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
Carbohydrate 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