Autumn Peanutty Carrot Cake
|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)|
- 1. Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (1.2 L) 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.