Easy Mouthwatering Carrot Cake with REESE'S Peanut Butter Chips
Why bake a carrot cake when you can bake a carrot cake with REESE'S Peanut Butter Chips? Just add pineapple and cream cheese frosting. Try it today!
Keywords
- Cinnamon
- Nut
- REESE'S
- Peanut Butter
- Cakes & Tortes
- Beginner
- Everyday
- Fruit
- Evergreen
- Popular
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hersheyland.ca.
Cooking tools:
- Oven
- Baking pan
- Mixing bowl
- Measuring cup
- Wooden spoon
- Cooling rack
- Wooden pick
- Chef's knife
- Plastic wrap
- Airtight container
- Spatula
- Pastry brush
- Aluminum foil
- Parchment paper
- Kitchen timer
- Grater
- Cutting board
- Paper towel
- Refrigerator
- Whisk
- Baking sheet
- Cake tester
- Kitchen scale
- Measuring spoon
Ingredients
- 1 2/3 cups HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, divided (300 g)
- 1 package yellow cake mix (2-layer size)
- 1 tbsp ground cinnamon (15 mL)
- 1/2 cup vegetable oil (125 mL)
- 4 eggs
- 8 oz crushed pineapple packed in juice, undrained (250 g)
- 2 cups finely shredded carrot (about 3 large carrots) (500 mL)
- 3/4 cup coarsely chopped walnuts (175 mL)
- Cream cheese frosting (homemade or ready-to-spread)
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