Carrot Snack Cake

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

Makes 12 Servings

Ingredients

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