This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Peanut Butter Delight Cake
Strawberry Coffee Cake with Peanut Butter Streusel
Peanut Butter Coffee Cake
Layered Chocolate and Peanut Butter Bars
Peanut Butter Banana Flax Seed Muffins
more »
Top Related Articles
Assembling a Wedding Cake
Mardi Gras King Cake
High Altitude Cake Baking
Decorating a Wedding Cake
Butter Cakes and Pound Cakes
Cupcake Gallery
Very Berry Shortcake Simplified
Summer Fruit Desserts
Raspberries Rule
How to Make Cupcakes
Related Collections
Canned Pineapples
Canned Food Recipes
Carrot
Carrot Cake
Fruit Cake

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Peanutty Pineapple Carrot Cake with Peanut Butter Frosting

By: Jif®

"This delicious carrot cake with pineapple, coconut and walnuts is topped with a peanutty cream cheese frosting and a pretty peanut butter design."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 13x9-inch cake

Ingredients

CRISCO® No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup CRISCO® Pure Vegetable Oil
1 cup JIF® Creamy Peanut Butter
1 cup sugar
3 large eggs
1/4 cup milk
2 cups shredded carrots
1/2 cup finely chopped walnuts
1/2 cup sweetened coconut
1 (8 ounce) can crushed pineapple, undrained
Frosting:
1 (16 ounce) container Pillsbury® Creamy Supreme Cream Cheese Frosting
1/3 cup JIF® Creamy Peanut Butter
Topping:
3 tablespoons JIF® Creamy Peanut Butter

Directions

Heat oven to 350 degrees F. Coat 13x9-inch cake pan lightly with no-stick cooking spray.
Stir together flour, baking soda, salt and cinnamon in a medium bowl. Beat oil, peanut butter, sugar, eggs and milk in a large mixing bowl. Stir in carrots, walnuts, coconut and pineapple. Add flour mixture and stir until combined. Spread evenly in prepared pan.
Bake 32 to 37 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
Stir frosting and peanut butter until combined. Spread on cooled cake. Place 3 tablespoons peanut butter in a resealable plastic bag. Microwave on HIGH 10 seconds. Make a small cut in one corner of bag. Drizzle peanut butter over top of cake in lines across the short side. Then using a table knife, lightly slice through peanut butter down the long side to create design.

Footnotes

Peanutty Pineapple Carrot Cupcakes:
Line 24 muffin cups with paper baking cups. Divide batter evenly between cups, about 3/4 full. Bake 20 to 22 minutes. Let cool 2 minutes. Remove from pan. Cool completely. Frost as above. Decorate each cupcake with peanut butter swirl.