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.
Prep Time:
20 mins
Total Time:
40 mins
Servings:
Makes 9 servings.
Ingredients
-
1/4 cup margarine, softened
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1/2 cup sugar
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1 egg
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1/4 cup skim milk
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1/2 teaspoon vanilla
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1/2 cup finely shredded carrot
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1 cup all-purpose flour
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1-1/4 teaspoons baking powder
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1/4 teaspoon ground cinnamon
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1/8 teaspoon salt
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Dash ground nutmeg
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Nonstick spray coating
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2 teaspoons sifted powdered sugar
Directions
1.
In a medium mixing bowl beat margarine and sugar until blended. Beat in egg, milk, and vanilla. Stir in carrot.
2.
In another bowl combine flour, baking powder, cinnamon, salt, and nutmeg. Add to carrot mixture and stir until blended.
3.
Spray an 8x8x2-inch baking pan with nonstick spray coating. Pour batter evenly into pan.
4.
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.
5.
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 information
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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Low-fat Carrot Cake
Many carrot cakes require a lot of oil for moistness. This recipe uses yogurt and lots of shredded carrots to create a moist but low-fat dessert.
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