Pineapple-Carrot Snacking Cake

Name: Pineapple-Carrot Snacking Cake
Ingredients: 1/2 cup cholesterol-free egg product; 1/3 cup firmly packed light brown sugar; 2 Tbsp. butter or margarine, melted; 1/3 cup vanilla low-fat yogurt; 1 cup flour; 1/2 cup creamy wheat (enriched farina) hot cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked; 1 Tbsp. CALUMET Baking Powder; 1-1/2 tsp. ground cinnamon; 1 can (8 oz.) crushed pineapple, drained; 1 cup shredded carrots; 1/2 cup raisins

11 ingredients

12 steps

Ingredients

1/2 cup cholesterol-free egg product
1/3 cup firmly packed light brown sugar
2 Tbsp. butter or margarine, melted
1/3 cup vanilla low-fat yogurt
1 cup flour
1/2 cup creamy wheat (enriched farina) hot cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked
1 Tbsp. CALUMET Baking Powder
1-1/2 tsp. ground cinnamon
1 can (8 oz.) crushed pineapple, drained
1 cup shredded carrots
1/2 cup raisins

Directions

1

Preheat oven to 350F.
2

Beat egg product, brown sugar and butter in large bowl with electric mixer on medium speed until well blended.
3

Add yogurt; mix well.
4

Combine flour, dry cereal, baking powder and cinnamon.
5

Add half of the flour mixture to yogurt mixture; beat until well blended.
6

Add pineapple; mix well.
7

Add remaining flour mixture, the carrots and raisins; beat until well blended.
8

Pour into greased 8-inch square baking pan.
9

Bake 25 min.
10

or until toothpick inserted in center comes out clean.
11

Cool completely in pan on wire rack.
12

Cut into nine squares to serve.