Ingredients
Scale
Chocolate Carrot Cake
- 1 box of chocolate cake mix
- 1 cup carrots, steamed and smashed
- 3 eggs
- 1/2 cup plain Greek yogurt
- 1 1/4 cups water
- 1/3 cup butter, softened
Peanut Butter Glaze
- 1 3/4 cups powdered sugar
- 1/4 cup milk
- 1/4 cup creamy peanut butter
- 1/2 teaspoon vanilla
Instructions
Chocolate Carrot Cake
- Preheat oven to 350 degrees.
- Thoroughly grease a bundt cake pan.
- Combine all the ingredients and beat on medium with an electric mixer for about 2 minutes, or until smooth.
- Pour into bundt cake pan and bake or about 45 minutes or until toothpick comes out clean from cake.
- Allow the cake to cool completely before pouring the glaze over it.
Peanut Butter Glaze
- Combine all ingredients into an electric mixer with a whip attachment.
- Beat on medium for about a minute or two and make sure to scrap down the bowl to completely incorporate all the peanut butter and powdered sugar.
- Then, beat on high for 3-5 minutes until the glaze lightens in color a little and is glossy.
- When checking the glaze, a spoon should drizzle a ribbon that stays for a small moment.
- When glaze is ready, pour it over the entire cake.
- Serve immediately.