Peanut Butter Carrot Cake
Ingredients
- for cake:
- 1 cup non-dairy milk
- 1/2 cup natural coconut yoghurt ▪️3/4 cup coconut sugar
- 2 tbs runny peanut butter ▪️1 tsp vanilla extract ▪️2 cups oat flour ▪️2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp all spice
- 1/2 tsp pink salt
- 2 carrots, grated ▪️1/2 cup walnuts, chopped (plus more for topping)
- for frosting:
- 1/3 cup runny peanut butter
- 1/2 cup natural coconut yoghurt
Preparation
Preheat oven to 180°c
Add milk, yoghurt, coconut sugar, peanut butter and vanilla to a small bowl and whisk
Combine oat flour, baking powder, spices and salt to a large bowl and whisk well
Add in the wet mixture and mix with a spatula until combined
Fold in grated carrots and chopped walnuts
Pour batter into lined or non stick baking tin
Bake for about 35 minutes or until knife/toothpick comes out clean
Remove cake from tin and set aside to cool completely before frosting
Prepare the frosting by mixing together the peanut butter with coconut yoghurt
Frost the cake and top with additional walnuts (i added pepitas too)
Store in the fridge for up to 3-4 days
I’m so happy with how this turned out
It’s super easy to make and so yum!