Notes: Well-softened Neufchâtel cream cheese may be substituted for the Greek yogurt cream cheese.
In the drizzle, 1 teaspoon of pure maple syrup may be substituted for the vanilla crème stevia. If using this substitution, omit the milk.
For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured
like this.
Whole wheat pastry flour, white whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour.
For the best results, use the smallest holes of a box grater to grate the carrots. The standard-sized holes yield grated carrots that don’t fully soften while cooking. Do not substitute store-bought pre-shredded carrots. They’re much drier and will not soften while cooking.
For cooking tips, see the text and pictures in
this blog post.
This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!
{gluten-free, clean eating, low fat, low calorie, higher protein}