Saturday, October 30, 2010

Pumpkin-Carrot Cake

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon Watkins Baking Powder
1 teaspoon Watkins Ground Cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tablespoons vegetable oil
2 tablespoons butter, melted
3/4 cup raisins
1/2 cup finely grated carrot
Watkins Cooking Spray
1/4 cup coarsely chopped walnuts or pecans

Preheat oven to 350° F.

Lightly spoon flours into measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt).

Place eggs in a large bowl; beat with a mixer at medium speed or a wisk for 30 seconds. Add brown sugar, pumpkin, oil, and butter; beat until well blended.

Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot, and nuts. Spoon batter into an 8-inch or 9-inch square baking pan coated with cooking spray.

Bake an 8-inch pan for 30 minutes, 9-inch pan 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.

Frost with cream cheese frosting.

When I made this cake my raisins were dry so I plumped them in a sauce pan with 1/3 cup of water on low heat while I mixed the other ingredients. I drained the excess liquid and added the raisins to the mixture before baking.


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