Pineapple Carrot Snack Cake
Full of good-for-you ingredients.
Prep Time: 15 minutes
Bake Time: 30 to 35 minutes
Yield: 12 servings
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
1/4 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
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.