Pineapple-carrot bake

1 cup light brown sugar

1/2cup (1 stick) butter, at room temperature

2 eggs

2 cups grated carrots

1 teaspoon potato starch

1 cup cake meal

1 can (20 ounces) crushed pineapple (do not drain)

1. Set the oven at 350 degrees. Grease an 8-inch square pan.

2. In a bowl beat the sugar and butter until smooth. Add the eggs, one by one, until thoroughly combined. Stir in the carrots, potato starch, cake meal, and pineapple.

3. Pour the mixture into the prepared pan. Bake for 1 hour or until the top is brown. Serve warm or at room temperature, cut into squares.

Adapted from Jessica Kinstlinger