Peanut Butter Carrot Cake
Servings
16
Total Time
MIN
Calories: 405 |
Protein: 4g |
Carbs: 38g |
Fat: 27g |
Fiber: 2g
Ingredients
1/2 cup
PBfit Original
- 2 cups organic cane sugar
- 4 eggs
- 2 cups Avocado Oil
- 1 1/2 cups all-purpose flour
- 1 tsp soda
- 1 tsp baking powder
- 1 tsp salt
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1 lb 4 oz ground fresh carrots (approx. 3 cups ground carrots)
- ½ cup shredded coconut
- PBfit Cream Cheese Frosting
- 3 cups powdered sugar
- 1 cup PBfit powder
- 8 ounces cream cheese, room temperature
- 4 ounces butter, softened
Directions
- Preheat the oven to 350°F. Spray cake pans with pan spray and line with parchment.
- Combine carrots, sugar, eggs, avocado oil, and coconut in a mixing bowl and mix until well combined.
- In a separate bowl combine dry ingredients together and stir to combine. Add dry ingredients to wet ingredients and mix well for about 3 minutes. Divide batter into cake pans.
- Bake for about 40-45 minutes. Bakers tip – Gluten-free cakes take a little more time to bake than regular cakes.
- To make PBfit cream cheese frosting. In an electric mixer, cream butter, and cream cheese together. Add in PBfit powder and half of the powdered sugar and mix until smooth add the remaining powdered sugar and mix until smooth. Do not over mix or your frosting will become too soft and may separate.
- To assemble cake: Stack one layer of cake on the bottom of the plate and scoop a couple scoops of frosting on top of the cake and spread evenly. Continue with the remaining layers and smooth out the top layer. Frost the sides of the cake and garnish with toasted coconut and a drizzle of peanut butter if desired.