LEMON CARROT CAKE233 calories per serving. (24 servings)
INGRED: 3 lg eggs
l cup plain yogurt
l cup unsweet. Applesauce
l cup packed lite brown sugar
half cube butter, soft
2 tbsp grated orange peel
l tbsp vanilla
1 ½ cups all purp. Flour
l tbsp pumpkin pie spice
2 tsp baking powdr.
1 tsp bak soda
½ tsp salt
3 med carrots, shredded, about 2 cups
l cup golden raisins
FROSTING
one pckg nonfat cream cheese
3 oz neufchatel cheese
1 ½ cup powd sugar.
Lemon zest and juice
Prepare two 9 Inch cake pans, oil, dust them.
Beat eggs, yogurt, applesauce, brown sugar, butter, l tbsp orange peel vanilla until blended
Combine dry ingred, add to egg mixture on low speed, ‘til just blended.
Stir in carrots, raisins.
Bake 375 30-35 min
Cool.
Mix cheeses, rest of orange peel, lemon peel, lemon juice and sugar.
Frost cake, decorate w. Curlicues of orange or lemon rind.