LEMONY CARROT CAKE

By BobLongo

Ingredients

• CAKE
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/3 cup margarine or ⁄ cup butter
• 1 cup sugar
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla
• 2 eggs
• ½ cup plain yogurt or ⁄ cup lemon yogurt or ⁄ cup vanilla yogurt
• ½ cup shredded carrot
• LEMON YOGURT FROSTING
• 3 tablespoons margarine or 3 tablespoons butter
• 1 ½ cups sifted confectioners' sugar
• ½ teaspoon grated lemon peel
• ½ teaspoon vanilla
• 1 -2 tablespoon plain yogurt or 1 -2 tablespoon lemon yogurt or 1 -2 tablespoon vanilla yogurt

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

READY IN: 50 mins SERVES: 9
Preheat oven to 350 degrees. Grease and lightly flour 9x9-inch baking pan.
In a small bowl combine flour, baking powder, baking soda and salt.
In a large bowl beat margarine with electric mixer 30 seconds.
Add sugar, lemon peel and vanilla; beat well.
Add eggs, 1 at a time, beating after each addition.
Add flour mixture and yogurt alternately to margarine mixture, beating after each addition.
Stir in carrots.
Pour batter into prepared pan; Spread evenly. Bake 30 minutes or until toothpick inserted into center comes out clean.
Cool in pan on wire rack. Spread cake with lemon yogurt frosting.
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LEMON YOGURT FROSTING DIRECTIONS:
In a small bowl beat margarine until softened.
Gradually add confectioners’ sugar; beat well.
Beat in lemon peel and vanilla.
Add enough yogurt to make a spreadable frosting.