Carrot & Yogurt Cake Recipe

1 ¼ cups all purpose flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp baking soda

¼ tsp salt

1 cup brown sugar

2 cups grated carrots

½ cup vegetable oil

2 beaten eggs

½ cup plain yogurt

¾ cup chopped walnuts

Lemon Cream Cheese Frosting:

3oz. softened cream cheese

2 tablespoons softened butter

2 tsps grated lemon zest

1 ½ icing sugar

Preparation:

1. Preheat the oven to 325 Fahrenheit degree. Then butter and flour a 10-inch tube pan. Sift the flour, baking powder, cinnamon, nutmeg, baking soda and salt into a large bowl. Beat in the brown sugar and carrots with an electric mixer at medium speed.

2. Beat in the oil, eggs and yogurt and stir in the walnut. Spoon the batter into the prepared pan. Bake for 45-55 minutes or until golden brown. Cool the cake in the pan for 15 minutes.

3. Turn out onto the rack to cool completely.

4. Lemon Cream Cheese Frosting: Beat the cream cheese, butter and lemon zest in a medium bowl until fluffy. Beat in the icing sugar. Spread the cake with the frosting. Simply delicious!

5. Enjoy!

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