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Carrot Snack Cake

Republished with permission from Natural Health and Alternative Medicine Newsletter, Issue #234, February 13-14, 2004,

Makes 12 Servings

1/2 cup reduced fat margarine, softened
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ginger
1 cup all-purpose flour
1/2 cup egg substitute
2 cups finely grated carrots
1/2 cup raisins
1/3 cup chopped nuts
1/4 cup orange juice
2 teaspoons vanilla
1 cup honey
  1. Cream margarine in large bowl.
  2. Gradually beat in honey using an electric mixer until light and fluffy.
  3. Add egg substitute, a little at a time,beating continuously.
  4. Combine carrots, raisins, nuts, orange juice and vanilla in a medium bowl.
  5. Combine dry ingredients in a large bowl.
  6. Gradually alternate adding dry ingredients and carrot mixture to creamed mixture.
  7. Pour batter into a 13x9x2-inch pan sprayed with nonstick cooking spray.
  8. Bake at 350 degrees for 35-45 minutes or until an inserted toothpick comes out clean.
  9. Cut into 12 pieces.

Nutrients per serving (1 piece):
Calories: 228
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 392 mg
Carbohydrate: 47 g
Protein: 4 g
Dietary fiber: 3 g

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