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 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

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

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

Taken from www.kraftrecipes.com/recipes/pineapple-carrot-snacking-cake-54968.aspx (may not work)