Carrot Pumpkin Cake

This is a great fall cake! It is also fairly small so there isn’t too much left over and the cream cheese icing is optional, you can just dust it with powdered sugar. 1/2 cups All-purpose flour 1/2 cup whole-wheat flour 1 tsp baking powder 1/2 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp baking soda 1/4 tsp salt 2 eggs 1/2 cup brown sugar 1/2 cup pumpkin 4 tablespoons vegetable oil 1 tablespoon orange zest 1/2 cup grated carrot Preheat oven to 350. Spray an 8″ square baking dish. In a medium bowl, mix the dry ingredients. In another bowl whisk eggs, add the brown sugar, pumpkin, oil and orange zest. Mix till very smooth. Add flour mixture, stir till just mixed. Fold in the carrots. Pour into prepared dish, spread smooth. Bake 23-25 minutes, when a toothpick comes out clean. Let cool in pan 10 minutes, then cool on wire rack. If using icing cool completely before spreading on. Cream Cheese Icing 1 cup butter, softened 6 oz cream cheese, softened 2 cups powdered sugar Beat butter and cream cheese until light and fluffy, gradually add powdered sugar. Michele Tracey, Food Editor

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