Autumn Peanutty Carrot Cake Recipe
Ingredients
| 3 | eggs (3) |
| 3/4 cup | vegetable oil (175 mL) |
| 1 tsp | vanilla extract (5 mL) |
| 1 1/2 cups | all-purpose flour (375 mL) |
| 3/4 cup | granulated sugar (175 mL) |
| 1/2 cup | packed brown sugar (125 mL) |
| 2 tsp | ground cinnamon (10 mL) |
| 1 1/4 tsp | baking soda (6 mL) |
| 2 cups | grated carrot (500 mL) |
| 1 2/3 cups | CHIPITS REESE Peanut Butter Chips (400 mL) |
| 1/2 cup | chopped walnuts (125 mL) | CREAM CHEESE FROSTING: |
| 6 oz | brick-style cream cheese, softened (175 g) |
| 1/2 cup | softened butter (125 mL) |
| 4 cups | icing sugar (1 L) |
| 2 tsp | vanilla extract (10 mL) |
Directions
- 1. Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (20 cm) round baking pans.
2. Beat eggs, oil and vanilla in large bowl. Stir flour with granulated sugar, brown sugar, cinnamon and baking soda; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts; pour into prepared pans.
3. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean; cool for 10 minutes. Remove from pans to wire rack; cool completely.
4. Cream Cheese Frosting: Beat cream cheese with butter until smooth. Gradually add icing sugar and vanilla; beat until smooth. Frost all over and in between layers of cooled cake. Reserve leftover cake, covered, in the refrigerator.
Makes 10 to 12 servings.
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