Pumpkin-Carrot Cake
Pumpkin-Carrot Cake requires roughly 45 minutes from start to finish. One portion of this dish contains approximately 3g of protein, 8g of fat, and If you have egg, butter, brown sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.
Instructions
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.
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.