Carrot Snack Cake Recipe

Name: Carrot Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0 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.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. margarine, softened, 1/2 c. sugar, 1 egg, 1/4 c. skim milk, and more.

Yes, Carrot Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Snack Cake

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