Good Ole’ Fashioned Carrot Cakes

• 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

1. Preheat oven to 350 F. Grease and flour a 12-count muffin tin.
2. 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
3. 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.
4. Meanwhile, prepare yogurt frosting.
5. Simply combine the last 4 ingredients and drizzle over the little pieces of heaven.

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Taken from tastykitchen.com/recipes/desserts/good-olee28099-fashioned-carrot-cakes/ (may not work)