Walnut Carrot Cake
Source of Recipe
Country Magazine
List of Ingredients
1 cup butter or margarine, softened
1 2/3 cups sugar
4 eggs
1 tsp. vanilla extract
1 tsp. grated lemon peel
2 1/2 cups all-purpose flour
1 package (3.4 oz.) instant lemon pudding mix
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup (8 oz.) plain yogurt
2 1/2 cups grated carrots
3/4 cup chopped walnuts
1 can (16 oz.) cream cheese frostingRecipe
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beatingwell after each addition. Beat in the vanilla and lemon peel. Combine the flour, pudding mix, baking powder, baking soda, cinnamon an salt; add to creamed mixture alternately with yogurt. Stir in carrots and nuts.
Transfer to a greased and floured 10 in. fluted tube pan. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting. Store in the refrigerator.
Yield: 12-16 servings
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