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Pineapple Carrot Snack Cake
Full of good-for-you ingredients.
Quick Facts
Prep Time: 15 minutes
Bake Time: 30 to 35 minutes
Yield: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/4 cup Argo® Corn Starch
- 1 teaspoon Argo® Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 dash ground cloves
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1/4 cup Karo® Light OR Dark Corn Syrup
- 1/4 cup Mazola® Corn Oil
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup finely shredded carrots OR zucchini OR squash
- 1/2 cup chopped walnuts, optional
- Powdered sugar
Directions
- Preheat oven to 350°F. Spray 8-inch square baking pan with cooking spray.
- Combine flour, corn starch, baking powder, baking soda, salt, cinnamon, ginger and cloves in a large bowl; setaside.
- Whisk together pineapple, brown sugar, egg, corn syrup, oil and extracts. Gradually stir into flour mixture until smooth. Stir in carrots and nuts. Pour into prepared pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle with powdered sugar.
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