CooksRecipes home pageCooking DictionaryCooking ChartsHow-To's and TipsVideo RecipesRecipe BoxShopping List

Custom Search

CooksRecipes logo.

Recipe Comments.to your personal ZipList Recipe Box where you can store all of your favorite web recipes in one place and easily add ingredients to your shopping list.


Join us on
Subscribe Button

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Family-Favorite Recipes
Holiday Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

Peanut butter chips add a pleasantly mild peanutty flavor to this yummy carrot cake with cream cheese frosting.

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 (175°C). 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.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle


| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating