Preheat your oven to 350 and prep your cake pan for nonstick.
In a medium bowl, sift together the flour, baking soda and cinnamon. Set this bowl aside.
Next, in a mixing bowl, cream together the eggs and peanut butter. Then stir in the oil and then the apple sauce.
Slowly, add the dry ingredients from the first bowl to the second bowl. Add about half of these ingredients at a time, stirring between additions. Then. fold in the shredded carrots.
Bake this for 35-40 minutes or until a toothpick comes out clean. Allow the cake to cool before removing it from the pan or frosting it.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!