Servings: 1
Calories: 1994kcal
Equipment
- Oven
Ingredients
- 1 cup carrots shredded
- 1 egg
- 1/4 cup peanut butter
- 1/3 cup honey
- 1/4 cup neutral oil such as avocado or light olive
- 1/4 cup water
- 1 cup whole wheat or oat flour
- 1 teaspoon baking soda
- Frosting
- 1/2 cup Greek yogurt plain
- 1/4 cup peanut butter
Instructions
- Preheat the oven to 350o F. (175 degrees C). Set aside two 6" round baking pans that have been greased and lined.
- 1 egg, 14 cup peanut butter, 13 cup honey, 14 cup neutral oil, and 14 cup water in a big mixing basin. Mix everything together, then stir in 1 cup shredded carrots.
- Add 1 cup flour and 1 teaspoon baking soda to the wet ingredients, then fold into the cake batter until just incorporated to avoid overmixing. Pour the cake batter into the prepared pans.
- 40 minutes, or until a toothpick inserted into the middle comes out clean.
- Meanwhile, prepare the icing. 12 cup plain Greek yogurt and 14 cup peanut butter in a medium mixing basin, whisk with a fork until equally blended.
- Refrigerate until the cakes are ready to be iced.
- After the cakes are done baking, take them from the oven and cool for 10 minutes in the pans. Invert the cakes onto a wire rack to cool fully, then remove the paper liner.
- Cool the cakes, then frost, garnish, and serve!
Video
Nutrition
Calories: 1994kcal | Carbohydrates: 183g | Protein: 55g | Fat: 128g | Saturated Fat: 19g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 70g | Trans Fat: 0.3g | Cholesterol: 169mg | Sodium: 1847mg | Potassium: 1527mg | Fiber: 10g | Sugar: 116g | Vitamin A: 21625IU | Vitamin C: 8mg | Calcium: 274mg | Iron: 6mg
Tried this recipe?Let us know how it was!