Carrot Snack Cake Recipe
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Now and then you deserve a special treat. With less than half the calories of the traditional version, this reduced-calorie carrot cake is a healthy indulgence.
Ingredients
- 1/4 cup margarine, softened
- 1/2 cup sugar
- 1 egg
- 1/4 cup skim milk
- 1/2 teaspoon vanilla
- 1/2 cup finely shredded carrot
- 1 cup all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Dash ground nutmeg
- Nonstick spray coating
- 2 teaspoons sifted powdered sugar
- In a medium mixing bowl beat margarine and sugar until blended. Beat in egg, milk, and vanilla. Stir in carrot.
- In another bowl combine flour, baking powder, cinnamon, salt, and nutmeg. Add to carrot mixture and stir until blended.
- Spray an 8x8x2-inch baking pan with nonstick spray coating. Pour batter evenly into pan.
- Bake in a 350 degrees F oven for 20 to 25 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool on wire rack. (If desired, remove from pan after cooling 10 minutes. Then, cool completely.
- Place a paper doily on top of the cake. Lightly sift the powdered sugar evenly over the doily. Then, carefully remove the doily. Makes 9 servings.
- Calories 156, Total Fat 6 g, Cholesterol 31 mg, Sodium 145 mg, Carbohydrate 23 g, Protein 2 g.
- Percent Daily Values are based on a 2,000 calorie diet
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