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Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until well blended. Add egg sub., 1/4 cup at a time, beating well after each addition.
Combine all-purpose flour and next 7 ingredients, stirring well. Add carrot to flour mixture, stirring well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat just until blended after each addition. Stir in vanilla.
Spoon cupcake batter into paper-lined muffin pans,
filling 3/4 full. Bake at 350. for 20 minutes or until a wooden pick inserted in centers comes ot clean. Remove cupcakes from pans, and let cool on wire racks. Spoon Orange Glaze evenly over cooled cupcakes.
Yield- 14 cupcakes (160 calories and 25% fat)
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