Recipe - Lemony Carrot Cake

1 One fourth cup Unbleached flour
1 cup Granulated sugar
One half teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
1/3 cup Margarine at room
Temperature
1 teaspoon Lemon peel grated
1 teaspoon Vanilla
2 Egg whites whipped
One half cup Fatfree plain yogurt*
1 One half cup Carrots shredded
Topping
3 tablespoon Margarine
1 One half cup Powdered sugar sifted
One half teaspoon Lemon peel grated
One half teaspoon Vanilla
2 tablespoon Fatfree plain yogurt*

Preheat oven at 350. Prepare a 9 x 9" baking pan with cooking spray and
flour. In a mixing bowl combine flour, sugar, baking powder, baking soda,
and salt. In another mixing bowl, combine margarine, lemon peel, 1
teaspoon vanilla, egg whites, yogurt, and carrots. Mix dry ingredients
with wet ingredients just until moistened. Pour batter into prepared pan.
Bake 30 minutes. Meanwhile, to prepare topping, combine margarine, sugar,
lemon peel, and remaining vanilla. Add enough yogurt to make a spread able
frosting. Spread on cooled cake.

Recipe By : Dannon Healthy Habit Cookbook

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip