Lemony Carrot Cake

• CAKE
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup margarine or 1/3 cup butter
• 1 cup sugar
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla
• 2 eggs
• 1/2 1/2 cup lemon yogurt or 1/2 cup vanilla yogurt
• 1/2 cup shredded carrot
• LEMON YOGURT FROSTING
• 3 tablespoons margarine or 3 tablespoons butter
• 1 1/2 cups sifted confectioners' sugar
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon vanilla
• 1 -2 1 -2 tablespoon lemon yogurt or 1 -2 tablespoon vanilla yogurt

1. Preheat oven to 350 degrees. Grease and lightly flour 9x9-inch baking pan.
2. In a small bowl combine flour,baking powder, baking soda and salt.
3. In a large bowl beat margarine with electric mixer 30 seconds.
4. Add sugar,lemon peel and vanilla; beat well.
5. Add eggs,1 at a time, beating after each addition.
6. Add flour mixture and yogurt alternately to margarine mixture, beating after each addition.
7. Stir in carrots.
8. Pour batter into prepared pan; Spread evenly. Bake 30 minutes or until toothpick inserted into center comes out clean.
9. Cool in pan on wire rack. Spread cake with lemon yogurt frosting.
10. -------------------------------.
11. LEMON YOGURT FROSTING DIRECTIONS:
12. In a small bowl beat margarine until softened.
13. Gradually add confectioners sugar; beat well.
14. Beat in lemon peel and vanilla.
15. Add enough yogurt to make a spreadable frosting.

cake, flour, baking powder, baking soda, salt, margarine, sugar, vanilla, eggs, lemon yogurt, shredded carrot, lemon yogurt, margarine, sugar, vanilla, lemon yogurt

Taken from www.food.com/recipe/lemony-carrot-cake-157273 (may not work)