– 1 cup light brown sugar – 3/4 cup of olive oil – 1/4 cup plain Greek yogurt – 3 eggs – 2 teaspoons of vanilla – 2 cups of wheat flour – 1 spoon of bicarbonate of soda – 2 spoons of cinnamon – 1/4 teaspoon of nutmeg – 1/2 spoon of salt – 2 cups finely grated carrots – 3/4 cup chopped walnuts/pecans, optional
1. 226g cream cheese, softened at room temperature 2. 2 cups powdered sugar, sifted 3. 2 spoons of sour cream 4. 2 teaspoons of vanilla 5. sprinkle salt
1. Mix the brown sugar and the oil using an electric mixer on medium speed. 2. Whisk the yogurt until fully combined. 3. Add the eggs, one at a time, beating until each egg is combined. 4. Add the vanilla and mix. 5. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. 6. Using a spatula, by hand, gently mix the dry ingredients into the wet ingredients until combined. Don’t over mix – mix until the flour is mixed in. 7. Mix carrots and walnut/pecan pieces until combined. 8. Spray an 8-9 inch round or square baking pan with oil. Pour the dough into the pan. 9. Bake the cake at 350 degrees. Bake for 32-36 minutes, until an inserted knife or toothpick comes out clean.