Easy Mouthwatering Carrot Cake with REESE'S Peanut Butter Chips

Details

Time
2 hours 45 minutes
Skill Level
Beginner
Yields
1 cake

Why bake a carrot cake when you can bake a carrot cake with REESE'S Peanut Butter Chips? The result is moist, crumbly and incredibly delicious. Easter never tasted so good. Just add pineapple and a few other easy ingredients to boxed cake mix. Top your ultimate carrot cake with cream cheese frosting.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
30 minutes
Cool Time
2 hours

Ingredients

  • 1 2/3 cups

    REESE'S Peanut Butter Chips (10 oz pkg.), divided

  • 1 package

    yellow cake mix (2 layer size)

  • 1 Tbsp

    ground cinnamon

  • 1/2 cup

    vegetable oil

  • 4

    eggs

  • 1 can

    crushed pineapple packed in juice (8 oz), undrained

  • 2 cups

    shredded carrot finely, (about 3 large carrots)

  • 3/4 cup

    coarsely chopped walnuts

  • cream cheese frosting (homemade or ready-to-spread)

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Baking Pan
Baking Pan
Oven
Oven
Mixing Bowl
Mixing Bowl
Mixer
Mixer
Measuring Cups
Measuring Cups
Rubber Scraper
Rubber Scraper
Wire Rack
Wire Rack
Refrigerator
Refrigerator
1

Heat oven to baking temperature given on cake package. Grease and flour 13 x 9 x 2-inch baking pan.

2

Stir together dry cake mix and cinnamon in large bowl. Add oil, eggs and undrained pineapple, stirring until well blended. Stir in carrot, 1 cup peanut butter chips and walnuts. Spread batter in prepared pan.

3

Bake 25 to 30 minutes or until wooden pick inserted in center of cake comes out almost clean. Cool completely in pan on wire rack. Frost with Cream Cheese Frosting. Just before serving, garnish cake pieces with remaining peanut butter chips. Cover; refrigerate leftover cake.

Tip

If using bagged shredded carrots, chop into finer pieces before adding to cake batter.

Cream Cheese Frosting: Beat 1 package (3 oz) softened cream cheese and 1/4 cup (1/2 stick) softened butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract; beat until smooth. About 1-1/2 cups frosting.

Additional questions?