Should Cake Ever Really Be a Snack?

I don't know what I think of the term "snack cake." My problem with it is that shouldn't a snack be something like a handful of pretzels or a piece of fruit? If I think of cake as a snack, I have a hard time stopping at just one piece. Nevertheless, if you do like snack cake, here is a nice little recipe for you to try.

Carrot Snack Cake

Ingredients:

1/4 cup margarine or butter, 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
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground nutmeg
Nonstick spray coating
Powdered sugar, optional

Directions:

In a small mixing bowl, beat margarine or butter and sugar until blended. 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 until blended.

Spray an 8x8x2-inch baking pan with nonstick spray coating. Pour batter evenly into pan.

Bake in a 350 degree oven for 20 to 25 minutes or until a tootpcik inserted near the center of the cake comes out clean. Cool on wire rack. (If desired, remove from pan after coling 10 minutes. Then, cool completely.)

Lightly sift some powdered sugar evenly over the cake, if using. Makes 9 servings.

Nutrition information per serving: 156 calories, 2 g protein, 23g carbohydrate, 6 g fat, 31 mg cholesterol, 145 mg sodium, 55 mg potassium.

Source: This comes from a cookbook called Better Homes and Gardens New Dieter's Cook Book,  ISBN: 0-696-01974-4, published in 1992.

Notes: This was just an easy, simple, slightly sweet little snack cake. A good snack option...if you can stick to just one serving!