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Pineapple-Carrot Snack Cake
Wheat Foods Council

1 cup flour
1/2 cup corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
dash ground cloves
1 can (8 oz.) crushed pinapple, undrained
1 cup firmly packed brown sugar
2 large egg whites
1/2 cup corn syrup, light or dark
1 cup finely shredded carrots
powdered sugar

Fat Free Recipe
Preheat oven to 350 degrees. Spray 8-inch baking pan with pan spray. In large bowl combine flour, corn starch, baking powder, baking soda, salt, cinnamond, ginger and cloves; set aside.

In medium bowl with wire whisk or fork, stir pineapple and brown sugar 1 minute. Blend in egg whites and corn syrup. Gradually stir into flour mixture until smooth. Stir in carrots. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle with powdered sugar.

Nutritional Information
Each 2 oz serving (1/12 cake) provides approximately: 152 calories, 2 g protein, 37 g carbohydrates, 1 g fiber, 0 g fat, 0 mg cholesterol, 18 mcg folate, 1 mg iron, 229 mg sodium