Autumn Peanutty Carrot Cake Recipe

Name: Autumn Peanutty Carrot Cake Recipe | Recipes
Prep time: 30 min
Total time: 70 min
Yield: 10 servings
Ingredients: 3 eggs; 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 2/3 cups HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (400 mL); 1/2 cup chopped walnuts (125 mL); 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)

Details

Timing
Timing
Total:
Bake:: 30 Min.
Prep:: 30 Min.
Skill Level:: Intermediate
Yields:: 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

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

3

eggs
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 2/3 cups

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (400 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)

Directions

Equipment Needed 

Oven

(2) 8-inch (20 cm) Round Baking Pans

Measuring Cups

Mixer

Mixing Bowl

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.