Lemony Carrot Cake - cooking recipe

Ingredients

CAKE
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine or 1/3 cup butter
1 cup sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla
2 eggs
1/2 1/2 cup lemon yogurt or 1/2 cup vanilla yogurt
1/2 cup shredded carrot
LEMON YOGURT FROSTING
3 tablespoons margarine or 3 tablespoons butter
1 1/2 cups sifted confectioners' sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla
1 -2 1 -2 tablespoon lemon yogurt or 1 -2 tablespoon vanilla yogurt

Preparation

Preheat oven to 350 degrees. Grease and lightly flour 9x9-inch baking pan.
In a small bowl combine flour,baking powder, baking soda and salt.
In a large bowl beat margarine with electric mixer 30 seconds.
Add sugar,lemon peel and vanilla; beat well.
Add eggs,1 at a time, beating after each addition.
Add flour mixture and yogurt alternately to margarine mixture, beating after each addition.
Stir in carrots.
Pour batter into prepared pan; Spread evenly. Bake 30 minutes or until toothpick inserted into center comes out clean.
Cool in pan on wire rack. Spread cake with lemon yogurt frosting.
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LEMON YOGURT FROSTING DIRECTIONS:
In a small bowl beat margarine until softened.
Gradually add confectioners sugar; beat well.
Beat in lemon peel and vanilla.
Add enough yogurt to make a spreadable frosting.