Pumpkin-Carrot Cake Recipe
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Description: This delightful Pumpkin-Carrot Cake, sourced from Cooking Light magazine, is perfect for any occasion, but especially fitting for Thanksgiving gatherings. It can be enjoyed as is, with its moist and flavorful interior, or elevated with a creamy layer of cream cheese frosting for an extra indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 9
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1/2 cup |
| Whole wheat flour | 1/2 cup |
| Flour | 1 cup |
| Ground cinnamon | 1/2 tsp |
| Baking soda | 1/4 tsp |
| Salt | 1/4 tsp |
| Egg | 1 |
| Brown sugar | 1 cup |
| Canned pumpkin | 1/2 cup |
| Butter | 1/2 cup |
| Raisins | 2 |
| Carrot | 2 |
| Dried cranberries | 1/4 cup |
| Walnuts | 2 cups |
Nutrition Facts (per serving):
- Calories: 210.7
- Fat: 7.5g
- Saturated Fat: 2.4g
- Cholesterol: 30.3mg
- Sodium: 175.3mg
- Carbohydrates: 34.5g
- Fiber: 2.4g
- Sugar: 19.9g
- Protein: 3.6g
Instructions:
-
Preheat oven to 350Β°F (175Β°C).
-
Combine all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and salt in a bowl, ensuring even distribution of dry ingredients.
-
In a large bowl, beat the egg and egg white using a mixer at medium speed for approximately 30 seconds, until slightly frothy.
-
Add brown sugar, canned pumpkin, oil, butter, and orange rind to the beaten eggs.
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Beat the mixture until well blended, creating a smooth and creamy texture.
-
Gradually incorporate the flour mixture into the pumpkin mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
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Fold in the raisins, grated carrot, and dried cranberries, distributing them evenly throughout the batter.
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Prepare an 8-inch square baking pan by coating it with cooking spray to prevent sticking.
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Transfer the batter into the prepared baking pan, spreading it out evenly with a spatula.
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Sprinkle the top of the batter with chopped walnuts, adding a crunchy and nutty layer of flavor and texture.
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Bake in the preheated oven at 350Β°F (175Β°C) for approximately 25 minutes, or until a wooden pick inserted into the center comes out clean, indicating that the cake is fully cooked.
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Allow the cake to cool in the pan for 10 minutes on a wire rack to prevent it from collapsing when removed.
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Carefully remove the cake from the pan and transfer it to a wire rack to cool completely before serving or frosting.
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Enjoy this Pumpkin-Carrot Cake either plain for a simple yet satisfying treat, or elevate it by spreading a layer of lemon cream cheese frosting on top for an extra burst of flavor and decadence.
This Pumpkin-Carrot Cake is a delightful fusion of seasonal flavors and textures, making it the perfect addition to any dessert table, particularly during the Thanksgiving season. Whether enjoyed with a cup of tea or as the grand finale to a festive meal, this cake is sure to be a crowd-pleaser with its moist crumb and irresistible taste.
