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In the ever-evolving world of desserts, the fusion of classic flavors with modern techniques has led to the creation of delightful new treats. One such innovation is the Frosty Carrot Cake Squares, a unique dessert that merges the beloved taste of traditional carrot cake with the refreshing chill of frozen yogurt. This clever combination appeals to both carrot cake enthusiasts and frozen dessert lovers, making it a must-try for anyone looking to indulge in a sweet yet revitalizing treat.

Frozen Yogurt Carrot Cake Squares

Discover the delightful Frosty Carrot Cake Squares, where classic carrot cake meets the refreshing chill of frozen yogurt. This innovative dessert combines wholesome ingredients like carrots and Greek yogurt, offering a nutritious twist on a beloved favorite. Perfect for any occasion, these creamy squares are easy to make and bursting with flavor. Enjoy a guilt-free treat that satisfies your sweet cravings while providing health benefits. Dive into this unique dessert experience today!
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Ingredients
  

For the Carrot Cake Layer:

2 cups finely grated carrots (about 4 medium carrots)

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

2 tsp ground cinnamon

½ tsp ground nutmeg

½ cup vegetable oil

½ cup unsweetened applesauce

¾ cup brown sugar, packed

½ cup granulated sugar

3 large eggs

1 tsp vanilla extract

½ cup crushed pineapple, drained

½ cup chopped walnuts (optional)

For the Frozen Yogurt Layer:

2 cups plain Greek yogurt (or flavored yogurt of your choice)

½ cup honey or maple syrup (adjust sweetness to taste)

1 tsp vanilla extract

¼ tsp ground cinnamon

Instructions
 

Prepare the Carrot Cake Base:

    - Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch baking dish with parchment paper, allowing some overhang for easy removal later.

      - In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.

        - In another bowl, mix the vegetable oil, applesauce, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Stir in the crushed pineapple and grated carrots. Fold in the dry ingredients until just combined. If using, add the chopped walnuts.

          - Pour the batter into the prepared baking dish, smoothing it out evenly. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

            - Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.

              Prepare the Frozen Yogurt Layer:

                - In a mixing bowl, combine the Greek yogurt, honey or maple syrup, vanilla extract, and ground cinnamon. Mix until smooth and creamy.

                  Assemble the Carrot Cake Squares:

                    - Once the cake has cooled completely, cut it into squares and remove them from the baking dish.

                      - Place the squares in a single layer in a freezer-safe dish. Spread a generous layer of the yogurt mixture over each square.

                        - Cover the dish with plastic wrap or a lid, then freeze the squares for at least 4 hours or until firm.

                          Serve:

                            - To serve, remove the frozen yogurt carrot cake squares from the freezer and let them sit at room temperature for 5 minutes to soften slightly. Enjoy as a refreshing dessert!

                              Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 squares