Pineapple-Carrot Snacking Cake

• 1/2 cup cholesterol-free egg product
• 1/3 cup firmly packed light brown sugar
• 2 Tbsp. butter or margarine, melted
• 1/3 cup BREYERS Vanilla Lowfat Yogurt
• 1 cup flour
• 1/2 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute 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 Target 2 lb For $3.00 thru 02/06
• 1/2 cup raisins
• powdered sugar (optional)

1. Beat egg product, brown sugar and butter in large bowl with electric mixer on medium speed until well blended.
2. Add yogurt; mix well.
3. Mix flour, cereal, baking powder and cinnamon.
4. Add 1/2 of the flour mixture to yogurt mixture; mix well.
5. Blend in pineapple.
6. Add remaining flour mixture, carrots and raisins; mix well.
7. Pour into greased 8-inch square baking pan.
8. Bake at 350F for 25 minutes or until toothpick inserted in center comes out clean.
9. Cool completely on wire rack.
10. Sprinkle with powdered sugar.
11. Cut into squares.

cholesterolfree egg, brown sugar, butter, yogurt, flour, creamy wheat, baking powder, ground cinnamon, pineapple, carrots target, raisins, powdered sugar

Taken from www.kraftrecipes.com/recipes/pineapple-carrot-snacking-cake-56706.aspx (may not work)