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. all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. salt
dash of ground nutmeg
2 tsp. sifted powdered sugar

Cream margarine and sugar; beat in egg, milk and vanilla. Stir in carrots. Combine flour, baking powder, cinnamon, salt and nutmeg and add to carrot mixture. Stir until blended. Spray an 8 x 8 x 2-inch baking pan with nonstick spray coating. Pour batter into pan and bake at 350° for 20 to 25 minutes (a toothpick inserted in center should come out clean). Cool. If desired, remove from pan after cooling 10 minutes. Cool completely. Lightly sift powdered sugar evenly over a doily on top of cake; carefully remove doily to have a pretty design. Makes 9 servings.

Per Serving: 156 Calories, 6 g. Fat, 31 mg. Cholesterol and 145 mg. Sodium.