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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This carrot cake is surprisingly moist and very flavorful. It also has a nice texture and cut beautifully for serving to your guests. Ingredients:
1 cup butter, softened |
1-2/3 cups sugar |
4 eggs |
1 teaspoon vanilla extract |
1 teaspoon grated lemon peel |
2-1/2 cups king arthur unbleached all-purpose flour |
1 package (3.4 ounces) instant lemon pudding mix |
1-1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup (8 ounces) plain yogurt |
2-1/2 cups grated carrots |
3/4 cup chopped walnuts |
1 can (16 ounces) cream cheese frosting |
Directions:
1. 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.
2. 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.
3. Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting. Store in the refrigerator. Yield: 12-16 servings.
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