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Pineapple Carrot Snack Cake

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  • Yield: 12 servings
  • Prep Time:  15 minutes
  • Bake Time: 30 to 35 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup corn starch
  • 1 teaspoon 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 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.

About
Corn Syrup

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