Fat Free Pineapple-Carrot Snack Cake

1 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Dash ground cloves
1 can (8 oz) crushed pineapple, undrained
1 cup firmly packed brown sugar
2 egg whites
1/3 cup light or dark corn syrup
1 cup finely shredded carrots

Preheat oven to 350F. Spray 9-inch square baking pan with cooking spray.

In large bowl combine flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger and cloves; set aside.

In medium bowl with wire whisk or fork, stir pineapple and brown sugar 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 confectioners sugar.