I post a picture of this last week on my Instagram and I had a bunch of you say you were interested in the recipe! No, it’s not healthy and filled with protein powder and stevia, but I will guarantee you it is the tastiest and easiest carrot cake EVER! And, cream cheese icing never hurts!

After making this cake, I think CARROT CAKE might be my new favorite cake!

I didn’t even know I liked carrot cake until about a month ago. I was given the recipe by my grandfather, who had it from a family recipe given to him. He knew that I was a mediocre baker ;), so he asked me to make it for him.

While I was staying with he and my grandma in Florida during Christmas break, I think I made this carrot cake recipe 3-4 times. That’s a lot of carrot cake to consume, but we managed it alright!

One of the keys to making this cake super moist, which is honestly the best part about it, is the combination of oil and yogurt. What? Yogurt sounds weird but trust me it really enhance the flavor and texture of the cake.

Cream cheese icing

No carrot cake is complete without a proper cream cheese icing. This one is super simple, creamy, and delicious. I could seriously eat the icing out of the bowl by itself. And, I actually may have a few times! It is that good.

Anyway, on to the recipe. Let me know what you guys think of it! I am sure you will love it as much as my family and I do!

Lastly, a drizzle of PB and some walnuts

To finish the cake off, because peanut butter is my obsession, I drizzle it with a little bit of peanut butter. Since the cake is already so calorically dense, I drizzled it with PB Fit, which is basically peanut butter powder without the fat. You mix it with water and it makes the peanut butter consistency and flavor, but with about 1/3 the calories and more protein than regular peanut butter.