Pineapple-Carrot Snacking Cake Recipe

Name: Pineapple-Carrot Snacking Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pineapple-Carrot Snacking Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple-Carrot Snacking Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions