Carrot Muffin Cake For Kick Off (2 ways!) #Deliciousbowl
Recently I was contacted by Chobani yogurt and asked to participate in their #DeliciousBowl project. They are challenging bloggers to come up with awesome appetizer, dip or dessert recipes for Sunday’s big game that incorporate their Greek yogurt. I gladly accepted and developed these delicious carrot cake bars, which are a healthy AND delicious dessert for kick off (or any time)! Adding Chobani’s plain Greek yogurt was a great way to decrease the amount of fat in the cake but keep it moist. I also used it in the frosting to give it some zip as well! Below are 2 versions, regular and gluten free, one with raisins and one with coconut. These bars are not super sweet and are more like a cross between a muffin and a cake- great with cream cheese frosting, plain, or even a bit of butter as a breakfast treat too. (You can get creative with toppings such as additional coconut or chopped nuts) Hope you enjoy them, and that you have a happy super bowl Sunday! Check out the other cool recipes on Chobani’s Tumbr page as well!!
Gluten Free Cake Version:
Ingredients:
1.5 cups oat flour (use a gluten free brand such as Bob's Red Mill if you are on a gluten-free diet)
2 ½ teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 eggs
3/4 cup packed brown sugar
¼ cup margarine, melted ( I used Earth Balance)
½ cup 0% plain Greek yogurt (I used Chobani)
3 cups grated carrots
1/4 cup unsweetened coconut
Directions:
Preheat oven to 350 degrees. Mix flour, cinnamon and baking powder and baking soda in a small bowl. In a larger bowl, mix the brown sugar, eggs, margarine, and Greek yogurt. Slowly start adding the flour mixture to the larger bowl with the egg/sugar mixture until a soft thick dough is formed. Stir in the carrots and coconut and add batter to a 9 X 9 inch pan coated with cooking spray. Bake for 45 minutes or until lightly browned on top and a toothpick in the center comes out mostly clean. Allow to cool in the pan before cutting and store in the fridge.
Makes 12 servings
Cinnamon Vanilla Yogurt and CC Frosting
Ingredients:
½ cup light cream cheese
1/4 cup powdered sugar
2 tablespoons plain 0 % Greek Yogurt (I used Chobani)
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1.5 tablespoon egg whites
Directions:
Add the egg whites to small bowl and beat with electric mixture until soft peaks form. Add the rest of the ingredients and beat until smooth. Refridgerate for 15-20 minutes to thicken.
Spread the frosting over the cake once cooled and cut into 12 squares.
Serving size: 1/12th cake with frosting Calories 205 Protein 5 g Carb 27 g Fiber 2 g Sugars 18 g Fat 8 g Saturated fat 3 g Sodium 275 mg
Serving size: 1/12th cake without frosting Calories 170 Protein 3 g Carb 24 g Fiber 2 g Sugars 15 g Fat 7 g Saturated fat 2 g Sodium 240 mg
Regular Cake Version:
Ingredients:
1 ¼ cups whole wheat pastry flour
1 ½ teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 egg or ¼ cup egg substitute
3/4 cup packed brown sugar
¼ cup margarine, melted (I used Earth Balance)
¼ cup light maple syrup
½ cup 0% plain Greek yogurt (I used Chobani)
3 cups grated carrots
½ cup raisins
Directions:
Preheat oven to 350 degrees. Mix flour, cinnamon and baking soda in a small bowl. In a larger bowl, mix the brown sugar, maple syrup, egg, margarine, and Greek yogurt. Slowly start adding the flour mixture to the larger bowl with the egg/sugar mixture until a soft thick dough is formed. Stir in the carrots and raisins and add batter to a 9 X 9 inch pan coated with cooking spray. Bake for 30 minutes or until lightly a toothpick in the center comes out clean. Cool in the pan before cutting. Store in the fridge.
Spread the frosting over the cake once cooled and cut into 12 squares.
Makes 12 servings
Serving size: 1/12th of recipe without frosting Calories 180 Protein 3 g Carb 29 g Fiber 2g Sugars 15 g Fat 6 g Saturated fat 2 g Sodium 260 mg
With Frosting Serving size: 1/12th of recipe Calories 210 Protein 5 g Carb 32 g Fiber 2g Sugars 18 g Fat 7 g Saturated fat 2 g Sodium 295 mg
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