An All-American favorite, this carrot cake is a little more healthful—and chock full of carrots; not quite considered a vegetable serving, however.

INGREDIENTS | SERVES 10–12

• 1/2 cup trans-fat-free margarine, melted
• 1 1/2 cups sugar
• 2 cups flour
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ginger
• 2 teaspoons cinnamon
• 4 cups grated carrots
• 1/4 cup low-fat sour cream
• 1/4 cup powdered sugar

1. Preheat oven to 350°F.

2. In a large mixing bowl, blend margarine and sugar.

3. Add flour, eggs, vanilla, ginger, cinnamon, carrots, and sour cream. Mix well. Pour into round baking dish.

4. Bake 45 minutes to 1 hour.

5. Allow to cool, then sprinkle with powdered sugar.