Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon peel. Combine the flour, pudding mix, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture alternately with yogurt, beating well after each addition. Stir in carrots and nuts.
- Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting. Store in the refrigerator. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 666.28 Kcal (2790 kJ) | ||
| Calories from fat | 200.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.3g | 34% | |
|---|---|---|---|
| Cholesterol | 98.14mg | 33% | |
| Sodium | 281.75mg | 12% | |
| Potassium | 211.28mg | 4% | |
| Total Carbs | 102.85g | 34% | |
| Sugars | 17.84g | 71% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 11.09g | 22% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.6mg | 3% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 279.99 Kcal (1172 kJ) | ||
| Calories from fat | 84.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 34% | |
|---|---|---|---|
| Cholesterol | 41.24mg | 33% | |
| Sodium | 118.4mg | 12% | |
| Potassium | 88.79mg | 4% | |
| Total Carbs | 43.22g | 34% | |
| Sugars | 7.49g | 71% | |
| Dietary Fiber | 0.58g | 6% | |
| Protein | 4.66g | 22% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.3mg | 3% | |
| Calcium | 25.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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