• 1/2 c. greek yogurt
• 1 1/2 c. all purpose flour
• 1/2 c. unsalted butter
• 2 eggs large
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1 t. vanilla extract
• 3/4 c. white sugar
• 1/4 c. whole milk
• 2 c. shredded carrots

• 1/2 c. brown sugar
• 1/2 c. all purpose flour
• 1/4 c. walnuts
• 1/2 c. Effie's Walnut biscuits
• 5 T. butter (cold)

CREAM CHEESE GLAZE

• 1 c. powdered sugar
• 1 t. vanilla extract
• 2 T. whole milk
• 3 oz. softened cream cheese

Preheat oven to 350 degrees Fahrenheit and grease an 8×8 pan or line with parchment paper. The eggs and butter should be at room temperature. The butter for the streusel can be kept in the fridge until you are ready to make the topping.

In a large mixing bowl, whisk together the softened butter and sugar until light and smooth. Add in the vanilla extract, mix, then add in the eggs one at a time, whisking until well combined. Next, add the greek yogurt and mix until smooth. Then, add the dry ingredients (flour, salt, baking powder, and soda) to your wet ingredients. While mixing, slowly add in your whole milk. Continue to mix until your batter forms. 

Fold in your shredded carrots and walnuts until just combined. In a medium bowl, combine the brown sugar and flour. Then, cube the cold butter and use your hands to combine it. You want to mix it until coarse crumbs form. Then add in your Effie’s Walnut biscuits and chopped walnuts.

Layer half of the cake batter in your prepared pan then sprinkle half of the streusel mixture on top of the batter. Add the remaining batter on top with the remaining streusel. Bake for 50-55 minutes. At the 50 minute mark, insert a toothpick in the middle of the cake and if it comes out clean, it is ready!

To make the cream cheese glaze, whisk together 1 cup of powdered sugar with softened cream cheese and vanilla. Add in 2-3 tablespoons of whole milk to thin it out. Let cake cool slightly before putting the glaze on top, then enjoy!