"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Carrot Snack Cake Recipe

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This recipe for Carrot Snack Cake, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran McGuire - Daughter of George and Jennie Tuinstra
Added: Thursday, July 19, 2007


1 c all-purpose flour
3/4 c sugar
1 1/2 tsp apple pie spice
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c finely shredded carrot
1/4 c light milk
3 egg whites
powdered sugar

Preheat oven to 350. Lightly coat 8 X 8 X 2 pan with cooking spray. Combine flour, sugar, apple pie spice, baking powder, baking soda, and salt. Add carrot, oil, and milk. Stir until moistened. Beat egg whites until peaks form. Fold into carrot mixture. Pour into pan. Bake for 30 to 35 minutes, or until toothpick comes clean. Cool in pan on wire rack. Sprinkle with powdered sugar. 145 calories per serving. 22 carbs. 1 fiber. Using Splenda reduces it to 10 carbs, and takes less time to bake.




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