Nuts About Carrot Cake With Lemon Ginger Glaze
Ingredients:
2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1 C. Plain yogurt
1 C. Granulated sugar
2 Eggs, beaten
2 C. Carrots, grated
1/2 C. Thompson seedless raisins
1/2 C. Walnuts, chopped finely
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease and flour a 13" by 9" by 2" cake pan
3. In a small bowl combine flour, b. powder and b. soda together. Blend ingredients well.
4. In a small bowl beat eggs together until light and frothy. Set aside
5. Combine plain yogurt, granulated sugar and beaten eggs together in a large bowl.
6. Stir all ingredients together with a large whisk and beat until light and creamy
7. Mix in raisins, chopped walnuts and grated carrots. Mix until all lumps disappear and batter is smooth and light
8. Stir in dry ingredients and continue to mix flour in until all lumps disappear in the batter
9. Pour batter into prepared cake pan and bake for 40 minutes until cake tests done in the middle
10. To prepare frosting: Using a zester grate a small portion of ginger root into a bowl along with the juice and zest of 1 lemon. Add 3 Tbsp. of granulated sugar to the juice and zest. Spoon mixture over top of cake while still warm.
Servings: 15 squares
