Carrot Yogurt Cake

• 1 c. butter
• 1 2/3 c. sugar
• 4 eggs
• 1 tsp. grated lemon peel
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 1 carton favorite yogurt
• 2 1/2 c. flour
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. pecans or walnuts, chopped
• 2 1/2 c. carrots, grated fine

1. Beat butter until creamy.
2. Beat in sugar and eggs.
3. Mix with lemon peel, cinnamon, vanilla and yogurt and cream.
4. Stir together flour, baking soda, baking powder and salt.
5. Add this to creamed mixture, beating until smooth.
6. Mix pecans and carrots into mixture.
7. Turn into a greased and floured 10-inch Bundt or tube pan.
8. Bake at 350u0b0 for 1 hour or until golden brown and inserted toothpick comes out clean.
9. Cool in pan on rack for 10 minutes, then remove from pan and cool.
10. Makes 16 servings.

butter, sugar, eggs, cinnamon, vanilla, favorite yogurt, flour, baking soda, baking powder, salt, pecans, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292184 (may not work)