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Carrot Whole Wheat Coffee Cake

Ingredients:

1 c. all-purpose flour
1 c. whole wheat flour
1 c. plain yogurt
2/3 c. sugar
1/3 c. butter, softened
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground ginger
2 eggs
1 c. shredded carrots (about 1 1/2 med.)
1/2 c. nuts, chopped
3 tbsp. sugar
1 tbsp. orange peel, finely shredded


Preparation:

Heat oven to 350 degrees. Beat all-purpose flour, whole wheat flour, yogurt, 2/3 cup sugar, the butter, baking powder, baking soda, ginger and eggs in large bowl on low speed, scraping bowl frequently, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in carrots and nuts. Spread batter in greased square pan, 9 x 9 x 2 inches. Mix 3 tablespoons sugar and the orange peel; sprinkle over batter. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.













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