Preheat oven to 350
Using your hand, lightly grease the cake mold with coconut oil. Set aside.
In large mixing bowl, combine bananas, peanut butter, and melted coconut oil. Mix until well combined.**
Add in the eggs. Mix again until combined.
Sift in the oat flour, baking powder, and baking soda until well combined. Slowly pour in the oat milk while mixing.
Fold in shredded carrot.
Pour into a 7x10-inch bone-shaped silicone cake pan. Bake 40-45 minutes or until cooked and a toothpick comes out of the center clean! Let cool for 10 minutes.
For the frosting, use a hand mixer whisk together the yogurt and peanut butter until combined and fluffy!
Once the cake is fully cooled, cover with frosting and decorate with all-natural sprinkles or toppings of your choice!