Frozen Yogurt Carrot Cake Squares

Indulge in the refreshing taste of Delightful Frozen Yogurt Carrot Cake Squares, a light and healthier twist on the classic dessert! Perfect for warm weather, these squares combine the nostalgic flavors of carrot cake with a creamy frozen yogurt topping. Packed with wholesome ingredients like grated carrots and Greek yogurt, they’re delicious and beneficial for your health. Ideal for gatherings, picnics, or as a nutritious snack, this dessert is sure to please everyone!

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Ingredients

For the Carrot Cake Base:

2 cups finely grated carrots (approximately 3 medium carrots)

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup unsweetened applesauce

1/4 cup vegetable oil

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup crushed walnuts or pecans (optional)

For the Frozen Yogurt Topping:

2 cups plain Greek yogurt (or your favorite flavored yogurt)

1/4 cup honey or maple syrup (adjust as needed based on the sweetness of the yogurt)

1 teaspoon vanilla extract

1/4 cup finely shredded coconut (optional)

1/4 cup raisins (optional, for added texture)

Instructions

Prepare the Carrot Cake Base:

- Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x9 inch square baking dish or line it with parchment paper for easy removal after baking.

- In a large mixing bowl, combine the finely grated carrots, all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir the dry ingredients until they are thoroughly mixed.

- In a separate bowl, whisk together the unsweetened applesauce, vegetable oil, and vanilla extract until well combined. Gradually pour this wet mixture into the dry ingredients, mixing gently until just blended. If desired, gently fold in the crushed nuts for an added crunch.

- Transfer the batter into the prepared baking dish, spreading it out evenly. Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the carrot cake to cool completely in the dish.

Make the Frozen Yogurt Topping:

- While the carrot cake is cooling, prepare the frozen yogurt topping. In a medium-sized bowl, whisk together the Greek yogurt, honey or maple syrup, and vanilla extract until the mixture is smooth and cohesive. Taste the mixture and adjust the sweetness if necessary.

- If you choose, fold in the shredded coconut and raisins for a delightful combination of flavors and textures.

Assemble the Squares:

- Once the carrot cake base has cooled completely, evenly spread the yogurt mixture over it with a spatula, creating a smooth layer on top.

- Carefully place the dish in the freezer and allow it to freeze for at least 4 hours, or until the yogurt topping is firm.

Cut and Serve:

- After freezing, remove the dish from the freezer. Let it sit at room temperature for 5-10 minutes to slightly soften.

- Using a sharp knife, cut the dessert into squares. Serve immediately for best texture, or store any leftovers in the freezer, tightly covered.

Prep Time: 15 minutes | Total Time: 4 hours 30 minutes | Servings: 16 squares

Presentation Tips: Serve these delightful squares on a colorful plate, garnished with a sprinkle of shredded coconut or a few extra walnuts on top for a touch of elegance. A dollop of whipped cream or a drizzle of honey can also enhance the visuals. Enjoy!