Pineapple-Carrot Snack Cake

Charlotte Richert with OSU offers up a great recipe for Pineapple-Carrot Snack Cake.

Wednesday, March 25th 2009, 11:53 am

By: News On 6

Ingredients:
1 angel food cake mix (one packet mix only)
1 14 oz can crushed pineapple, undrained
1 cup finely shredded carrots
1 ½ t pumpkin pie spice

Preheat oven to 350 degrees F.
Blend dry angel food cake mix and spice in a medium bowl. Mix the carrots and pineapple together and add to the angel food mix. Stir with a spoon until blended. Pour into a 9" x 13" pan (ungreased). Bake for 30 minutes. Cool. Sprinkle with powdered sugar if desired or top with whipping cream and a chunk of pineapple.

A tasty, fat-free treat.