Autumn Peanutty Carrot Cake Recipe

Autumn Peanutty Carrot Cake Recipe

30 min
30 min


3 eggs (3)
3/4 cupvegetable oil (175 mL)
1 tspvanilla extract (5 mL)
1 1/2 cupsall-purpose flour (375 mL)
3/4 cupgranulated sugar (175 mL)
1/2 cuppacked brown sugar (125 mL)
2 tspground cinnamon (10 mL)
1 1/4 tspbaking soda (6 mL)
2 cupsgrated carrot (500 mL)
1 2/3 cupsCHIPITS REESE Peanut Butter Chips (400 mL)
1/2 cupchopped walnuts (125 mL)
6 ozbrick-style cream cheese, softened (175 g)
1/2 cupsoftened butter (125 mL)
4 cupsicing sugar (1 L)
2 tspvanilla extract (10 mL)


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

    2. 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.

    3. 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.

    4. 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.

    Makes 10 to 12 servings.
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