Pineapple carrot snacking cake

Yield: 9 Servings

Measure Ingredient
½ cup EGG BEATERS ® Healthy Real Egg Substitute
⅓ cup Firmly packed light brown sugar
3 tablespoons Margarine; melted
⅓ cup Reduced-fat sour cream
2 teaspoons Vanilla extract
1 cup All-purpose flour
½ cup CREAM OF WHEAT Cereal; (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking)
1 tablespoon Baking powder
2 teaspoons Ground cinnamon
¼ teaspoon Ground ginger
1 can (8-ounce) crushed pineapple; drained
1 cup Shredded carrots
½ cup Seedless raisins
1 cup Powdered sugar
2 ounces Light cream cheese; softened
1 tablespoon PLANTERS Pecan Halves; finely chopped

In large bowl, with electric mixer at medium speed, beat egg product, sugar and margarine. Blend in sour cream and vanilla until smooth. In separate bowl, combine flour, cereal, baking powder, cinnamon and ginger. Add half the flour mixture and pineapple to margarine mixture. Blend in remaining flour, carrot and raisins. Spread batter into greased 8 x 8 x 2-inch baking pan. Bake at 350 F for 20 to 25 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack.

In small bowl, with electric mixer at medium speed, blend powdered sugar and cream cheese until smooth. Spread over cooled cake; sprinkle with nuts.

Cut into squares to serve.

Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@...> on Feb 1, 1998

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