Preheat oven to 350°F.
Peel and roughly chop carrot.
In a food processor, chop vegetables until they become a fine crumble. Wipe out the food processor and put vegetable mixture into a separate bowl.
Puree all yogurt, milk, butter, egg, baking powder and salt in food processor until well combined.
Add the flour and 1 1/2 cups of vegetable mixture and pulse a few times until just combined.
Spoon the batter onto a cookie sheet lined with parchment paper or a silicone baking mat.
Bake for 25-30 minutes, until golden brown and cooked through.
Tip: Save the leftover vegetable mixture for other baking or toss into a soup!