Carrot Snack Cake (Low FAt)
This quick little “cake” is extremely moist. Best eaten right out of the oven.
1/4 cup margarine, softened
1/4 cup skim milk
1/2 t vanilla
1/2 cup finely shredded carrot (shred in a small food processor)
1 cup all-purpose flour
1/2 cup sugar
1 1/4 t baking powder
1/4 t ground cinnamon
1/8 t salt
Dash ground nutmeg
2 t sifted powdered sugar
In a small mixer 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 nutmet. Add to carrot mixture and stir until blended.
Spray an 8x8x2 inch baking pan with nonstick cooking spray. Pour batter evenly into pan. Bake in a 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack. Lightly sift powdered sugar on top. If you want to get real fancy, put a paper doily on top of cake and lightly sift the powdered sugar on top of the doily and carefully remove the doily. 9 servings.
Photo and recipe adapted from Better Homes and Gardens New Dieters Cookbook