Name: Autumn Peanutty Carrot Cake Recipe
Ingredients: 3 eggs (3); 3/4 cupvegetable oil (175 mL); 1 tspvanilla extract (5 mL); 1 1/2 cupsall-purpose flour (375 mL); 3/4 cupgranulated sugar (175 mL); 1/2 cuppacked brown sugar (125 mL); 2 tspground cinnamon (10 mL); 1 1/4 tspbaking soda (6 mL); 2 cupsgrated carrot (500 mL); 1 2/3 cups CHIPITS REESE Peanut Butter Chips (400 mL); 1/2 cupchopped walnuts (125 mL); CREAM CHEESE FROSTING:; 6 ozbrick-style cream cheese, softened (175 g); 1/2 cupsoftened butter (125 mL); 4 cupsicing sugar (1 L); 2 tspvanilla extract (10 mL)

Autumn Peanutty Carrot Cake Recipe

SKILL LEVEL

Intermediate

PREP

30 min

BAKE

30 min

Ingredients

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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Autumn Peanutty Carrot Cake Recipe

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