Lemony Carrot Cake

• 1 1/4 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/3 c. margarine
• 1 c. sugar
• 1 tsp. grated lemon peel
• 1 tsp. vanilla
• 2 eggs
• 1/2 c. lemon or vanilla
• low-fat yogurt
• 1 1/2 c. shredded carrots

1. Preheat oven to 350u0b0.
2. Grease and lightly flour 9 x 9-inch baking pan.
3. Combine flour, baking powder, baking soda and salt in a small bowl.
4. In a large bowl, beat margarine 30 seconds.
5. Add sugar, lemon peel and vanilla; beat well.
6. Add eggs, 1 at a time, beating after each addition.
7. Add flour mixture and yogurt alternately, beating after each addition.
8. Stir in carrots.
9. Pour batter into prepared pan.
10. Bake 30 minutes.
11. Cool.
12. Spread cake with Lemon Yogurt Frosting.
13. Garnish as desired.

flour, baking powder, baking soda, salt, margarine, sugar, vanilla, eggs, lemon, lowfat yogurt, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055401 (may not work)