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Autumn Peanutty Carrot Cake Recipe


1 hour 10 minutes
Skill Level
10 servings

Why bake a plain carrot cake, when you can bake an Autumn Peanutty Carrot Cake. Check out HERSHEY'S CHIPITS delectable recipe at home for yourself!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
30 minutes
Cool Time
10 minutes


  • 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 tsps
    ground cinnamon (10 mL)
  • 1 1/4 tsps
    baking soda (6 mL)
  • 2 cups
    grated carrot (500 mL)
  • 1/2 cup
    chopped walnuts (125 mL)
  • Cream Cheese Frosting (recipe follows)
  • 6 oz
    brick-style cream cheese, softened (175 g)
  • 1/2 cup
    softened butter (125 mL)
  • 4 cups
    icing sugar (1 L)
  • 2 tsps
    vanilla extract (10 mL)


Equipment Needed 
oven Oven
round baking pan (2) 8-inch (20 cm) Round Baking Pans
measuring cups Measuring Cups
mixer Mixer
mixing bowl Mixing Bowl
wire rack Wire Rack

Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (20 cm) round baking pans.


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.


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.

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.