Ingredients

• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1/2 cup Vegetable Oil
• 1/2 cup Low-Fat Vanilla Greek Yogurt
• 2 Eggs
• 1/2 cup Crushed Pineapple
• 2 cups Gluten Free 1-to-1 Baking Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Salt
• 2 cups Grated Carrots

• 8 oz Neufchatel Cheese softened
• 2 Tbsp Butter
• 1 cup Powdered Sugar
• 1/2 tsp Vanilla Extract
• 2-3 Tbsp Milk

Instructions

1. Preheat your oven to 350°F.
2. Combine brown sugar, sugar, oil, greek yogurt, eggs and crushed pineapple in a large bowl.
3. In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.
4. Add your flour mixture to your sugar mixture and stir together. Fold in the carrots and mix well.
5. Pour the batter into a greased and lightly floured bundt pan. Bake for 45-50 minutes until a toothpick comes out clean. Allow to cool completely.

1. Whip cream cheese until smooth.
2. Add butter and powdered sugar and continue to mix until frosting is completely blended.
3. Add in your milk 1 tablespoon at a time, until frosting is thin enough to lightly drape over the top of the cake and down the sides. Cover cake in cream cheese frosting as desired. Slice and serve.
4. Store leftovers in the fridge, covered, for up to 4-5 days.