Cake:
In large bowl, whisk together:
1/3 granulated sugar
1/2 c lightly packed brown sugar
1/2 c plain yogurt
1/3 c vegetable oil
2 eggs
1/2 t vanilla extract
Sift together then add to wet mixture:
1 1/4 cup all purpose flour
1 t baking powder
1/4 t salt
1/2 t cinnamon
Add:
1/2 lb. carrots, grated
1/2 c. walnuts, toasted at 350 degrees for 7 min. and chopped
1/4 c. raisins
Put into a buttered/oiled 8 or 9 inch cake pan and bake at 350 for 35-45 min.
Frosting:
4 T. utter, softened
4 oz. cream cheese, softened
zest and juice of 1/2 lemon
1/2 t. vanilla extract
1 cup powdered sugar.
Let cake cool completely then frost. Refrigerate for at least an hour.
In large bowl, whisk together:
1/3 granulated sugar
1/2 c lightly packed brown sugar
1/2 c plain yogurt
1/3 c vegetable oil
2 eggs
1/2 t vanilla extract
Sift together then add to wet mixture:
1 1/4 cup all purpose flour
1 t baking powder
1/4 t salt
1/2 t cinnamon
Add:
1/2 lb. carrots, grated
1/2 c. walnuts, toasted at 350 degrees for 7 min. and chopped
1/4 c. raisins
Put into a buttered/oiled 8 or 9 inch cake pan and bake at 350 for 35-45 min.
Frosting:
4 T. utter, softened
4 oz. cream cheese, softened
zest and juice of 1/2 lemon
1/2 t. vanilla extract
1 cup powdered sugar.
Let cake cool completely then frost. Refrigerate for at least an hour.
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