Good Ole’ Fashioned Carrot Cakes

Preheat oven to 350 F. Grease and flour a 12-count muffin tin.

Sift together dry ingredients (flour through salt) in a large bowl. Set aside. In another bowl, combine yogurt, milk, sugars, eggs and vanilla; mix well. Combine wet ingredients with dry ingredients. Blend well. Add grated carrots, pineapple and walnuts

Pour into prepared muffin tin, filling them 3/4 of the way full. Bake for 20-25 minutes until a toothpick inserted comes out clean. Remove from the oven. Let them cool, then frost those little diddies and top with nuts.

Meanwhile, prepare yogurt frosting.

Simply combine the last 4 ingredients and drizzle over the little pieces of heaven.