Pumpkin-Carrot Cake

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin
• 2 tablespoons vegetable oil
• 2 tablespoons butter, melted
• 1 tablespoon grated orange rind
• 3/4 cup raisins
• 1/2 cup grated carrot
• 1/3 cup dried cranberries
• Cooking spray
• 2 tablespoons coarsely chopped walnuts

1. Preheat oven to 350u0b0.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt). Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended. 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. Sprinkle with walnuts. Bake at 350u0b0 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.

allpurpose, whole wheat flour, baking powder, ground cinnamon, baking soda, salt, egg, egg white, brown sugar, pumpkin, vegetable oil, butter, orange rind, raisins, grated carrot, cranberries, cooking spray, walnuts

Taken from www.myrecipes.com/recipe/pumpkin-carrot-cake (may not work)