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2 cups flour
2 teaspoons cinnamon
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups sugar
3/4 cup (6oz) Pineapple Chobani Greek Yogurt
1/4 cup canola oil
4 eggs
4 cups peeled and shredded carrots (about 5 medium carrots)
For the cream cheese frosting:
1/2 cup butter, at room temperature
8oz 1/3-less fat cream cheese, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
5 cups powdered sugar
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