Peanut Butter Carrot Doggy Cake
This wholesome carrot cake recipe is a delightful treat that strikes the perfect balance between nutritious and delicious. The blend of whole wheat flour, natural peanut butter, and sweet honey creates a moist and flavorful cake with a hint of nuttiness. Shredded carrots add a lovely texture and pop of color, while the subtle sweetness is complemented by a finishing touch of peanut butter "frosting" for added decadence. Perfect for a cozy gathering or a special occasion, this cake is sure to become a new favorite in your baking repertoire.
— Constant Cookbook
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ¼ cup natural peanut butter
- ¼ cup vegetable oil
- 1/3 cup honey
- 1 cup shredded carrots
- 1 egg
Instructions
- Preheat oven to 350 degrees F. Grease an 8" round cake pan or an 8x4-inch loaf pan.
- Whisk together the flour and baking soda. Add the rest of the ingredients and, using a rubber spatula or wooden spoon, mix until thoroughly combined. Pour batter into pan and bake for about 30 minutes, or until a knife inserted in center comes out clean. Allow to cool, then spread additional peanut butter on top for "frosting", if desired.
Cook Time
30M
Prep Time
PT15M
Yield
1 doggie cake
Nutrition
- Calories: 1904 kcal
- Carbohydrate Content: 210 g
- Protein Content: 47 g
- Fat Content: 110 g
- Saturated Fat Content: 56 g
- Cholesterol Content: 163 mg
- Sodium Content: 1695 mg
- Fiber Content: 22 g
- Sugar Content: 108 g
- Serving Size: 1 serving
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