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Autumn Peanutty Carrot Cake Recipe

Autumn Peanutty Carrot Cake

Skill Level: Intermediate

Recipe Rating

Ingredients

  • CREAM CHEESE FROSTING
  • 1/2 cup light brown sugar
  • 3 eggs
  • 1/2 cup walnuts
  • 2 teaspoons ground cinnamon
  • 1-1/4 teaspoons baking soda
  • 1-1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 cups carrot
  • 1 teaspoon vanilla extract
  • 1-2/3 cups REESE'S Peanut Butter Chips
  • 3/4 cup vegetable oil

Directions

  • 1. Heat oven to 350°F. Grease and flour two 8-inch round baking pans.
  • 2. Beat eggs, oil and vanilla in large bowl. Stir together flour, 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 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with CREAM CHEESE FROSTING. Cover; refrigerate leftover cake. Makes 12 servings.
  • CREAM CHEESE FROSTING: Beat 2 packages (3 oz. each) softened cream cheese and 1/2 cup (1 stick) softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth.
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Ratings & Reviews

    Very delicious and moist!!! Will definitely make it again! (Without peanut butter chips or walnuts)
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