Instructions

1. Preheat oven to 350° and line 8 x 8 inches square pan with parchment paper and spray with nonstick spray.
2. First, grate carrots and set them aside.
3. To make the crumb topping, whisk together flour, sugar, cinnamon, and salt. Using two forks or a pastry cutter, cut in the butter. If the mixture looks sandy, squeeze it with your hands in large clumps, then crumble with your fingers in pea-sized crumbs.
4. For the cream cheese layer, beat cream cheese, sugar and vanilla until smooth. Add in egg and mix until no lumps remain, then set aside.
5. In a small bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg, then set aside.
6. In a large bowl, cream butter and sugars together until smooth.
7. Add in egg and vanilla and mix well.
8. Alternate adding the dry mixture with the yogurt ( ½ of dry ingredients-yogurt-remaining ½ of dry ingredients) and mix until evenly combined.
9. Finally, mix in carrots. Spread the mixture in a prepared pan.
10. Gently spread cream cheese mixture on top (don’t go all the way to the edges).
11. Sprinkle crumb mixture on top of cream cheese mixture.
12. Bake for 50-60 min or until toothpick comes out clean with just a few moist crumbs attached.