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    Autumn Peanutty Carrot Cake


    Source of Recipe


    HERSHEY'S®

    List of Ingredients




    3/4 cup vegetable oil
    1 teaspoon vanilla extract
    1-2/3 cups (10-oz.pkg.) REESE'S Peanut Butter Chips
    1-1/2 cups all-purpose flour
    3/4 cup granulated sugar
    2 cups grated carrot
    1/2 cup chopped walnuts
    2 teaspoons ground cinnamon
    1-1/4 teaspoons baking soda
    CREAM CHEESE FROSTING (recipe follows)
    1/2 cup packed light brown sugar
    3 eggs

    Recipe



    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 carrot, peanut butter chips and walnuts; pour into prepared pans.

    3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with CREAM CHEESE FROSTING. Cover; refrigerate leftover cake. 10 to 12 servings.

    CREAM CHEESE FROSTING: Beat 2 packages (3 oz. 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; beat until smooth.

 

 

 


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