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Pineapple-Carrot Snacking Cake

photo by:kraft
low-fat yogurt, wheat cereal, crushed pineapple, carrots, raisins and cinnamon add great texture and flavor to this easy-to-make snack cake.
time
prep:
20 min
total:
45 min
servings
total:
9 servings, one square each
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What You Need

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

Make It

PREHEAT oven to 350°F. Beat egg product, brown sugar and butter in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well. Combine flour, dry cereal, baking powder and cinnamon. Add half of the flour mixture to yogurt mixture; beat until well blended. Add pineapple; mix well. Add remaining flour mixture, the carrots and raisins; beat until well blended.

POUR into greased 8-inch square baking pan.

BAKE 25 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into nine squares to serve.

Kraft Kitchens Tips

Special Extra
For a quick-and-easy frosting, beat 4 oz. (1/2 of 8-oz. pkg.) softened PHILADELPHIA Neufchatel Cheese and 1 cup powdered sugar in small bowl with electric mixer on medium speed until well blended. Spread over cooled cake. Sprinkle with 2 Tbsp. chopped PLANTERS Pecans.
Substitute
Substitute dried cranberries for the raisins.
Special Extra
Sprinkle cooled cake lightly with powdered sugar just before serving.
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