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PdfIngredients for cake
1 ¼ cup 1.1 gf flour or all purpose
⅛ tsp allspice
⅛ tsp ground nutmeg
1 tsp ground cinnamon
½ tsp kosher salt
1 tsp baking powder
½ cup light brown sugar, packed
⅓ cup granulated sugar
4oz plain unsweetened yogurt
8 tbsp butter, melted
1 egg
1 ½ cup shredded carrots
½ cup walnuts, chopped
Optional ½ cup raisins
Cream Cheese Ingredients
8oz cream cheese, room temp
1 tsp vanilla extract
⅓ cup granulated sugar
Preheat the oven to 350 degrees. Spray a 8x8x 2" sides baking dish with nonstick baking spray. Line the inside with parchment paper. In a mixing bowl add the cream cheese ingredients and mix until smooth. Set aside. In a separate bowl for the cake add both sugars and the butter and mix. Mix in the egg, yogurt and vanilla. Add the dry ingredients and mix until smooth. Fold in the walnuts and shredded carrots. Pour into the baking dish. Add 9 dallops of cream cheese on top and with a knife swirl into the cake batter. Bake for 40-50 minutes. A toothpick should come out clean minus the cream cheese. The top will be browned some. Remove, allow to cool