Good Ole’ Fashioned Carrot Cakes

Adapted to a healthy version…of course!

Now I can have my cake and eat it too, sans guilt!

Ingredients

• 2 cups Whole What Pastry Flour
• 1 cup All-purpose Flour
• 2 teaspoons Baking Soda
• 3 teaspoons Cinnamon
• ½ teaspoons Sea Salt
• 1 cup Nonfat Vanilla Greek Yogurt
• ½ cups Milk Of Your Choice (I Used Fat Free)
• ¾ cups Brown Sugar
• ½ cups Sugar
• 3  Eggs,beaten
• 2 teaspoons Vanilla
• 2 cups Grated Carrots
• 1  Small Can Crushed Pineapple, Juice & All
• ½ cups Chopped Nuts Of Your Choice (I Used Walnuts)
• 2 cups Nonfat Vanilla Greek Yogurt
• ¼ cups Maple Syrup
• 1 cup Marshmallow Cream
• 1 teaspoon Vanilla

 

Preheat oven to 350 degrees. Grease and flour muffin tins.

Sift together dry ingredients. Combine yogurt, milk, sugar eggs, and vanilla-mix well. Combine with dry ingredients. Blend well. Add grated carrots, pineapple, and walnuts

Pour into prepared muffin tins, filling 3/4 the way full. Bake for 20-25 minutes until a toothpick inserted comes out clean. Let Cool, then frost those little diddies and top with nuts.

Meanwhile, prepare yogurt Frosting.

Simple combine the last 4 ingredients and drizzle over the little pieces of heaven.