Always use fresh carrots, Don’t use packaged pre-shredded carrot they are dry and moist free. For this recipe shred 4 large carrots.

In a bowl, add old fashioned oats flour, brown sugar, baking powder, baking soda, cinnamon powder, nuts (walnuts, shredded almond).

In a separate bowl, whisk the eggs until combined, then add greek yogurt, vanilla extract, shredded carrot, combine well.

Pour the dry ingredients into wet ingredients in 2 parts, gently stirring until batter is smooth.

Preheat the oven to 350°F (176°C). Line a 9*13 baking pan with parchment paper or silicone baking mat.

Pour the batter into baking pan and bake at 350°F for 35 minutes. Test the center with a toothpick. If it comes out clean, the cake is done.

Let it cool completely in the pan, then remove to the cutting board and cut into squares.

Serve it plain or with chocolate syrup or cream cheese frosting or greek yogurt frosting.

In a large bowl using a handheld or stand mixer, beat the cream cheese, brown sugar, orange juice, orange zest, vanilla extract on medium speed until combined and creamy.

Chill this in the refrigerator for at least an hour or until the cream cheese frosting holds its shape.