WALNUT CARROT CAKE
1 cup butter, 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 pkg. (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 frosting
In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in the vanilla and lemon peel.  Combine the flour, pudding mix, baking powder, baking soda, cinnamon and 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 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.
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