Makes: 12 squares
Prep: 15 minutes | Bake: 30–35 minutes
Oven: 350°F (175°C)
Ingredients
- 1½ cups finely shredded carrots (about 3 medium)
- 1 cup crushed pineapple in juice, well drained
- ¾ cup nonfat plain Greek yogurt
- 2 large eggs
- ½ cup unsweetened applesauce
- ⅓ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Optional:
- 2 tbsp unsweetened shredded coconut
- 2 tbsp finely chopped pecans
- 2 tbsp vanilla protein powder
Directions
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment and lightly spray with cooking spray.
- Prepare the carrots and pineapple. Finely shred the carrots. Drain the pineapple very well, pressing out excess juice.
- Mix wet ingredients: Whisk Greek yogurt, eggs, applesauce, brown sugar, and vanilla until smooth.
- Mix dry ingredients: In another bowl, whisk both flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine: Add the dry mixture to the wet mixture and fold just until combined. Don’t overmix.
- Add carrots and pineapple: Gently fold them into the batter. Add coconut, pecans, or protein powder if desired.
- Bake: Spread batter evenly in the pan and bake for 30–35 minutes.
- Check: A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool: Let cool in the pan for 15–20 minutes, then transfer to a rack and cool completely before cutting into 12 squares.
