Scale

Carrot Cake

1 cup finely shredded carrots – shred fresh, do not use pre-shredded carrots

8 ounce can of crushed pineapple in 100% pineapple juice

½ cup packed brown sugar

1 large egg

1 teaspoon vanilla

1/4 cup canola oil

1 cup all purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground dried ginger

¼ teaspoon table salt

⅛ teaspoon cloves

Cream Cheese Frosting

8 ounces low fat cream cheese, softened

2 tablespoons greek yogurt

2/3 cup powdered sugar

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Preheat oven to 350°F and line a 16×11 baking sheet with parchment paper.

Combine the shredded carrots, pineapple with juice, brown sugar, egg, canola oil, and vanilla – stir together.

In a small bowl, combine both flours, baking soda, salt, and spices.

Add flour mixture to the wet ingredients and stir just until combined.

Spread out onto the baking sheet to a 1/2″ thickness.

Bake for 10-12 minutes.

Let cool completely before cutting into shapes

Cream Cheese Frosting:

Cream together cream cheese and yogurt until fluffy, about 3o seconds.

Beat in the powdered sugar until just combined, about 30 seconds more.

Spread on cooled carrot cake

You can cut the cream cheese frosting recipe in half and make sandwich cake cutouts instead of frosting each one.