• Preheat oven to 350 degrees. Line an 8 x 8-inch cake pan with parchment paper. Allow paper to hang over the sides for easy removal
• Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until all the dry ingredients are moist
• Stir in the butter, yogurt and vanilla until fully combined and a smooth dough has formed. Form dough into a ball and massage in hands to make sure of texture. The dough should be lightly moist, smooth and able to hold its own shape
• Place dough back into the mixing bowl. Gradually fold in the carrots until evenly distributed throughout the dough
• Place dough into prepared cake pan and press evenly throughout the cake pan. Bake at 350 degrees 20 to 25 minutes until golden and a tester comes out clean
• Remove from the oven. Allow to cool in pan at least 1 hour to firm up. Grasp over hanging paper and gently remove cake from the pan. Carefully transfer cake to a wire rack and cool completely before frosting

Cream Cheese Frosting

• Place the cream cheese and butter into a large mixer bowl. Beat low 10 seconds then increase to medium and beat on medium 45 seconds to 1 minute until smooth
• Scrape down the sides of the bowl. Turn mixer onto low and gradually add the powdered sweetener until fully added. Stop mixer and scrape down sides of the bowl as needed. Increase speed to medium and beat 30 seconds or until smooth
• Spread frosting evenly over cooled cake. Use a fork and stir the cinnamon topping ingredients together in a small bowl until no lumps. Sprinkle evenly over the frosting
• Serve immediately. Store leftovers in an airtight container in the refrigerator up to 5 days