Carrot Cake Greek Yogurt

I love fall flavors, but I’m easing into them slowly. Thus, maybe in utter protest, this Spring-time recipe came to mind: Carrot Cake Greek Yogurt.

I’ve been eating a ton of Greek yogurt lately (even more than normal!) because I’ve been rededicating myself to my training. I’m 100% focused. Every once in awhile, that yogurt needs some jazz hands. Right? It needs pizzaz to keep it interesting!

So, here it is. It’s your dose of protein AND veggies AND pizzaz! Hey, wasn’t that clever?

Keep in mind, that the longer you let this one sit in the fridge, the more pronounced the flavors become, so try to let it sit overnight (or at least for a few hours)

Carrot Cake Greek Yogurt

~Mix all of the ingredients together in a bowl. Place plastic wrap over the top and put it in the fridge. Let set for at least a few hours to overnight. Enjoy!
Note: If you’re a raisins and walnuts in your carrot cake kinda character, then go ahead and throw in a few raisins before you let it sit and walnuts when you’re ready to eat it (if you put the walnuts in and then put it in the fridge, they will lose their crunchiness).