Grandma Flo's Lemon & Carrot Nut Cake

Desserts

Prep & Cook Time

1 hour 10 minutes

INGREDIENTS

CAKE
1 cup butter (softened)
1 2/3 cups sugar
¾ cup walnuts (chopped)
2 ½ cups flour
2 ½ cups carrots (grated)
1 cup yogurt
4 eggs
1 pkg lemon pudding mix (instant)
1 tsp lemon peel (grated)
1 tsp vanilla
1 ½ tsp baking powder
1 tsp cinnamon (ground)
½ tsp salt.

CREAM CHEESE FROSTING
1 pkg cream cheese
½ cup butter
1 tsp vanilla
1 lb powdered sugar

PREPARATION

Heat oven to 350 degrees.

CARROT CAKE
In a large mixing bowl, cream butter and sugar; adding eggs one at a time, beating well after each. Fold in vanilla and lemon.

In a separate bowl, combine baking powder, pudding mix, baking soda, salt and cinnamon. Fold into cream mix, alternating with the yogurt; add carrots and nuts.

CREAM CHEESE FROSTING
Combine cream cheese, butter and vanilla; creaming well. Gradually fold in the sugar, mixing well. If needed, add a small amount of milk to thin out.

COOKING

CARROT CAKE
Bake at 350 degrees for 50 minutes, or until toothpick comes out clean.

Cool for 10 minutes and remove from pan. Frost when completely cool, top with nuts.