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Categories:
Cake whole wheat pastry flour all-purpose baking soda cinnamon salt yogurt milk brown sugar sugar eggs vanilla carrots pineapple Nuts Of Frosting yogurt marshmallow cream vanilla
Viewed: 53 - Published at: a year agoIngredients
- FOR THE CAKE:
- 2 cups Whole Wheat Pastry Flour
- 1 cup All-purpose Flour
- 2 teaspoons Baking Soda
- 3 teaspoons Cinnamon
- 1/2 teaspoons Sea Salt
- 1 cup Nonfat Vanilla Greek Yogurt
- 1/2 cups Milk Of Your Choice (I Used Fat Free)
- 3/4 cups Brown Sugar
- 1/2 cups Sugar
- 3 Eggs, Beaten
- 2 teaspoons Vanilla
- 2 cups Grated Carrots
- 6 ounces, weight Can Crushed Pineapple, Juice And All
- 1/2 cups Chopped Nuts Of Your Choice (I Used Walnuts)
- FOR THE FROSTING:
- 2 cups Nonfat Vanilla Greek Yogurt
- 1/4 cups Maple Syrup
- 1 cup Marshmallow Cream
- 1 teaspoon Vanilla
Method
- Preheat oven to 350 F. Grease and flour a 12-count muffin tin.
- Sift together dry ingredients (flour through salt) in a large bowl. Set aside. In another bowl, combine yogurt, milk, sugars, eggs and vanilla; mix well. Combine wet ingredients with dry ingredients. Blend well. Add grated carrots, pineapple and walnuts
- Pour into prepared muffin tin, filling them 3/4 of the way full. Bake for 20-25 minutes until a toothpick inserted comes out clean. Remove from the oven. Let them cool, then frost those little diddies and top with nuts.
- Meanwhile, prepare yogurt frosting.
- Simply combine the last 4 ingredients and drizzle over the little pieces of heaven.
