Carrot Cake Topped with Yogurt and Granola

Two of my favorite cakes to eat and prepare involve grated carrots and zucchini... not only are they incredibly moist and delicious, but you can easily convince yourself of their health factor because they contain vegetables. And it's a great way to use up leftover veggies from your garden, because we all know there's a lot of them lying around this time of year.

I decided to make my version of this recipe even healthier by topping it with yogurt and granola instead of the typical cream cheese frosting. Oftentimes, frosting is too sweet for my taste and I end up scraping it off to enjoy the cake on its own, so yogurt was a perfect substitute. Feel free to add your favorite topping or leave it plain to simply enjoy the moistness and flavor of the cake by itself. However you prefer it, just know the recipe is totally worth it!

Carrot Cake

Recipe adapted from The Crafty Penguin

1 cup flour
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
pinch of salt
¾ cup vegetable oil
2 eggs
½ tsp vanilla
2 carrots, peeled and grated

Line a square 8 x 8 inch cake pan with baking paper and grease the sides. 
Sift the dry ingredients (flour, sugar, baking soda, cinnamon, and salt) and place in a large mixing bowl.

Add the oil and beat vigorously to combine.
Add the eggs, one at a time. Stir in the vanilla and then fold in the carrots. 
Bake for 50 minutes at 350 degrees.
Cool completely on a rack and serve.