Pumpkin-Carrot Cake

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

1
Preheat oven to 35
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OvenOven
2
Lightly spoon flours into dry measuring cups; level with a knife.
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Measuring CupMeasuring Cup
KnifeKnife
3
Combine flours and next 4 ingredients (flours through salt).
Ingredients you will need
SaltSalt
4
Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds.
Ingredients you will need
Egg WhitesEgg Whites
EggEgg
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BlenderBlender
BowlBowl
5
Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended.
Ingredients you will need
Brown SugarBrown Sugar
Orange ZestOrange Zest
PumpkinPumpkin
ButterButter
Cooking OilCooking Oil
6
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.
Ingredients you will need
Cooking SprayCooking Spray
CranberriesCranberries
PumpkinPumpkin
RaisinsRaisins
CarrotCarrot
All Purpose FlourAll Purpose Flour
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Baking PanBaking Pan
7
Sprinkle with walnuts.
Ingredients you will need
WalnutsWalnuts
8
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.
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings9
Health Score4
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