Lemony carrot cake

Yield: 9 servings

Measure Ingredient
1¼ cup Unbleached flour
1 cup Granulated sugar
½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
⅓ cup Margarine -- at room
\N \N Temperature
1 teaspoon Lemon peel -- grated
1 teaspoon Vanilla
2 \N Egg whites -- whipped
½ cup Fat-free plain yogurt*
1½ cup Carrots -- shredded
3 tablespoons Margarine
1½ cup Powdered sugar -- sifted
½ teaspoon Lemon peel -- grated
½ teaspoon Vanilla
2 tablespoons Fat-free plain yogurt*


Preheat oven at 350. Prepare a 9 x 9" baking pan with cooking spray and flour. In a mixing bowl combine flour, sugar, baking powder, baking soda, and salt. In another mixing bowl, combine margarine, lemon peel, 1 teaspoon vanilla, egg whites, yogurt, and carrots. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 30 minutes. Meanwhile, to prepare topping, combine margarine, sugar, lemon peel, and remaining vanilla.

Add enough yogurt to make a spread able frosting. Spread on cooled cake.

Recipe By : Dannon Healthy Habit Cookbook

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