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Healthy Recipe of the Week:  Carrot Snack Cake Carrot cake slathered under a thick layer of cream cheese frosting.  So tasty but also high in calories.  In this recipe, powdered sugar takes the place of cream cheese, cutting back on fat and calories but not on taste.  Whether you are diabetic or just trying to eat healthier, you’ll find lots of great recipes in Simple Everyday Diabetic Meals.  Like any good cookbook, this one has lots of photos and includes easy-to-read directions.  Also included is information on exercise and meal planning and just a lot of good, basic info on living well with diabetes.  Whether you’re making breakfast, lunch, dinner, dessert, or snacks, this book has something tasty for you! Carrot Snack Cake Ingredients: 1 cup all-purpose flour 3/4 cup granulated sugar 1 1/2 teaspoons apple pie spice 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup finely shredded carrot 1/3 cup cooking oil 1/4 cup low-fat milk 3 egg whites 1 teaspoon sifted powdered sugar fresh raspberries (optional) Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray.  Set aside. In a large bowl combine flour, granulated sugar, apple pie spice, baking powder, baking soda, and salt.  Add carrot, oil, and milk.  Stir to moisten.  In a medium mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).  Fold egg whites into carrot mixture. Pour batter into the prepared pan.  Bake in a 350° oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.  Cool completely in pan on a wire rack. To serve, sprinkle with powdered sugar and, if desired, garnish with raspberries. Scarlett’s Tips for Success:  You can easily substitute pumpkin pie spice or even plain old cinnamon for the apple pie spice.    http://www.tscpl.org/guides/comments/healthy_recipe_of_the_week_carrot_snack_cake/