 Autumn Peanutty Carrot Cake
Makes 10 to 12 servings
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Ingredients
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3
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eggs
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3/4
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cup vegetable oil
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1
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teaspoon vanilla extract
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1-1/2
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cups all-purpose flour
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3/4
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cup granulated sugar
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1/2
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cup packed light brown sugar
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2
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teaspoons ground cinnamon
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1-1/4
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teaspoons baking soda
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2
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cups grated carrots
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1-2/3
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cups (10-ounce package) REESE'S® Peanut Butter Chips
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1/2
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cup chopped walnuts
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Cream Cheese Frosting (recipe follows)
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1. Heat oven to 350°F. Grease and flour two 8-inch round baking pans.
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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.
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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.
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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.
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© The Hershey Company
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Printed
from fbnr.com
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