Pumpkin Cake
This is a healthier version of pumpkin cake. The original recipe can be found here. To make a recipe healthier, I decrease the sugar and use half whole wheat flour instead of all white flour.
Makes 1 sheet cake
Takes 15 minutes prep + 25-30 minutes to bake
Ingredients
1 cup white flour
1 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 + 1/3 cup white sugar
4 eggs
1 cup canola oil
1 (15oz) can pumpkin puree
Instructions
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Preheat the oven to 350 degrees F.
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Mix "dry" ingredients together in a large bowl: whole wheat flour, white flour, sugar, baking powder, baking soda, salt, cinnamon
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Make a "well" in the center of the dry ingredients and pour in the "wet" ingredients: eggs, canola oil and pumpkin.
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Beat the eggs into the oil and pumpkin in the center of the bowl, when they are mostly mixed, stir to combine them with the dry indredients.
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Spray a large rimmed baking sheet with cooking spray. Pour the batter onto the tray.
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Bake in the center of a 350 degree oven for 25-30 minutes, or until a knife inserted in the center comes out clean.
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Delicious warm or cooled. If desired, top with cream cheese frosting. My kids prefer their pumpkin cake without frosting.