Low Fat Carrot Cake


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

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Dash ground nutmeg

Nonstick pray coating

2 teaspoons sifted powdered sugar


Cooking Instructions:

In a small mixing bowl, beat margarine and sugar until belended. 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 till blended.

Spray a 20x20x5cm baking pan with nonstick spray coating. pour batter evenly into pan.

Bake in a 180 degree oven for 20 – 25 minutes or til 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 cake. Lightly sift the powdered sugar evenly over doily. Then, carefully remove doily and serve.

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