|
Autumn Peanutty Carrot Cake
Makes 10 to 12 servings
|
|
|
|
|
|
Ingredients
|
|
3
|
eggs
|
|
3/4
|
cup vegetable oil
|
|
1
|
teaspoon vanilla extract
|
|
1-1/2
|
cups all-purpose flour
|
|
3/4
|
cup granulated sugar
|
|
1/2
|
cup packed light brown sugar
|
|
2
|
teaspoons ground cinnamon
|
|
1-1/4
|
teaspoons baking soda
|
|
2
|
cups grated carrots
|
|
1-2/3
|
cups (10-ounce package) REESE'S® Peanut Butter Chips
|
|
1/2
|
cup chopped walnuts
|
|
|
Cream Cheese Frosting (recipe follows)
|
|
|
|
|
|
|
|
|
|
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 carrots, peanut butter chips and walnuts; pour into prepared pans.
|
|
3. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with Cream Cheese Frosting. Cover; refrigerate leftover cake.
|
| |
|
Cream Cheese Frosting
Beat 2 packages (3 ounces 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, beating until smooth.
|
|
|
|
© The Hershey Company
|
|
|
|
|
|
To see more great recipes in related categories, click the links below
|
|
Hershey's® | Cakes |
|
|
|
|
Click here for printable version