Yield: 9 servings

Prep Time: 20 minutes
Bake Time: 40 minutes

Mazola® No-Stick Cooking Spray
1 cup flour
1/4 cup ARGO® or KINGFORD’S® Corn Starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon DURKEE Ground Cinnamon
1/2 teaspoon DURKEE Ground Ginger
1/8 teaspoon DURKEE Ground Cloves
1 can (8 ounces) crushed pineapple, undrained
1 cup brown sugar
2 egg whites
1/3 cup KARO® Light OR Dark Corn Syrup
1 cup finely shredded carrots
powdered sugar

Preheat oven to 350ºF. Spray 8-inch square baking pan with MAZOLA® No-Stick Cooking Spray. 

Combine flour, ARGO or KINGSFORD’S Corn Starch, baking powder, baking soda, salt, DURKEE Cinnamon, Ginger and Cloves in a large bowl; set aside.

Stir pineapple and brown sugar in a medium bowl with wire whisk or fork for 1 minute. Blend in egg whites and corn syrup. Gradually stir into flour mixture until smooth. Stir in carrots. Pour into prepared pan.

Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle with powdered sugar.