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Home > Recipes > Autumn Peanutty Carrot Cake

Autumn Peanutty Carrot Cake Recipe

Autumn Peanutty Carrot Cake
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x REESE’S Peanut Butter Cups x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size: 1 piece
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 710 -
Calories from Fat 0 -
Total Fat 38g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • CREAM CHEESE FROSTING (recipe follows)
  • 1/2 cup packed light brown sugar
  • 3 eggs
  • 1/2 cup chopped 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 grated carrot
  • 1 teaspoon vanilla extract
  • 1-2/3 cups (10-oz. pkg.) 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. 10 to 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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  • 4 stars

    3/19/2010

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

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