Autumn Peanutty Carrot Cake recipe

1 servings

3 eggs

3/4 cup vegetable oil

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 cup light brown sugar

1 1/4 teaspoons baking soda

2 teaspoons ground cinnamon

2 cups grated carrot

1 (10 ounce) package REESE'S® Peanut Butter Chips

1/2 cup chopped walnuts

2 (3 ounce) packages cream cheese, softened

1/2 cup butter, softened

4 cups confectioners' sugar

2 teaspoons vanilla extract

Heat oven to 350 F.

Grease and flour two 8-inch round baking pans.

Beat eggs, oil and vanilla in large bowl.

Stir together flour, granulated sugar, brown sugar, baking soda and cinnamon; add to egg mixture and blend well.

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

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.

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.