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Preheat oven to 350°F and grease a 6-cup ring mold/Bundt pan.
Combine the egg, peanut butter, oil, and vanilla in a large mixing bowl.
Stir in the shredded carrots and mix thoroughly.
Sift together the flour and baking soda and fold into the wet mixture.
Spoon cake batter into prepared pan.
Bake in preheated oven for 40 minutes.
Let cake cool in pan for 10 minutes before removing.
Turn out cake onto a wire rack to cool completely.
While cake cools, mix together non-fat Greek yogurt with peanut butter to create frosting.
Top cake with frosting and serve.
Used: coconut oil, pumpkin and full fat plain Greek yogurt.