Lemony Carrot Cake Recipe

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

Servings: persons

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 350u00b0.
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.

705

kcal

Calories

Fat

131

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 12 ingredients. The key ingredients include: 1 1/4 c. all-purpose flour, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Lemony Carrot 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.

Lemony Carrot Cake

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