Carrot Snack Cake Recipe

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Carrot Snack Cake

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.

  • 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.
Nutrition Facts
  • 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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