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Autumn Peanutty Carrot Cake

3 large 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 carrot

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.
3. 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.
4. 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.

Makes 10 to 12 servings.

Cream Cheese Frosting: Beat 2 (3-ounces each) packages softened cream cheese and 1/2 cup, softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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