Carrot Snack Cake

• 1/4 c. margarine, softened
• 1/2 c. sugar
• 1 egg
• 1/4 c. skim milk
• 1/2 tsp. vanilla
• 1/2 c. finely shredded carrots
• 1 c. self-rising flour
• 1/4 tsp. cinnamon
• dash of ground nutmeg
• nonstick spray coating
• 2 tsp. sifted powdered sugar

1. In small mixer bowl, beat margarine and sugar until blended. Beat in egg, milk and vanilla.
2. Stir in carrot.
3. In another bowl, combine flour, cinnamon and nutmeg.
4. Add to carrot mixture and stir until blended.
5. Spray an 8 x 8 x 2-inch baking pan with nonstick spray coating.
6. Pour batter evenly into pan.
7. Bake at 350u0b0 for 20 to 25 minutes.
8. Cool on wire rack.
9. Place paper doily on top of the cake.
10. Lightly sift powdered sugar evenly over the doily, then carefully remove doily; 156 calories, 6 g. fat, 31 mg. cholesterol, 145 mg. sodium.

margarine, sugar, egg, milk, vanilla, carrots, flour, cinnamon, ground nutmeg, nonstick spray coating, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057941 (may not work)