"The addition of peanut butter chips puts a new twist on this carrot cake." — Hershey's Kitchens
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1 1/2 cups
light brown sugar
1 1/4 teaspoons
1 (10 ounce) package
REESE'S® Peanut Butter Chips
2 (3 ounce) packages
cream cheese, softened
This cake turned out so well that it was GONE in three days! I'm going to make it a lot now! I sprinkled the leftover peanut butter chips on top of the icing... I recommend this recipe to anyone!
The peanut butter chips take a little getting used to, but after you do acquire the taste, man, this cake is awesome!
Very good cake. Love the peanut butter chips. My son said to save the recipe! I did try another with lots more oil in it and found it to be good tasting but too oily.
I prefer carrot cakes without all the bells and whistles (raisins, coconut, pineapple etc.) so I thought this recipe was very nice. I actually left out the peanut chips too! It was fantastic; spicey and moist. If you don't have any cream cheese around the house, you can top it with a simple glaze made with powdered sugar, vanilla and milk or orange juice.
* Percent Daily Values are based on a 2,000 calorie diet.
Autumn Peanutty Carrot Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 405
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