Carrot Yogurt Cake Recipe

Name: Carrot Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0 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.

1886

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. butter, 1 2/3 c. sugar, 4 eggs, 1 tsp. grated lemon peel, and more.

Yes, Carrot Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Yogurt Cake

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