Pumpkin-Carrot Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup brown sugar packed
• 2 tablespoons butter melted
• 0.5 cup pumpkin canned
• 0.5 cup carrots grated
• 0.3 cup cranberries dried
• 1 large eggs 
• 1 large egg white 
• 0.5 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon orange rind grated
• 0.8 cup raisins 
• 0.3 teaspoon salt 
• 2 tablespoons vegetable oil 
• 2 tablespoons walnuts coarsely chopped
• 0.5 cup flour whole wheat

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flours into dry measuring cups; level with a knife.
3. Combine flours and next 4 ingredients (flours through salt).
4. Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds.
5. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended.
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.
7. Sprinkle with walnuts.
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.