Pineapple Peanut Butter Carrot Cake

Pat Duran

By
@kitchenChatter

Oh my goodness! I saw this recipe and said this has to be good- it has all the ingredients in it that I like- and sure enough -it is so moist and delicious you won't want to stop eating it.
Give this a try- I know you won't be disappointed. I just had to share with you all.

This is a Jif recipe.


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Comments:

Serves:

12-15 servings

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

CAKE:

2 c
all purpose flour
1 tsp
baking soda
1/4 tsp
salt
1 tsp
cinnamon

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3/4 c
crisco pure vegetable oil
1 c
jif creamy peanut butter
1 c
granulated sugar
3 large
eggs
1/4 c
milk

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2 c
shredded carrots
1/2 c
finely chopped walnuts
1/2 c
flaked coconut
8 oz
can crushed pineapple, undrained

FROSTING:

16 oz
container cream cheese frosting
1/3 c
creamy jif peanut butter
3 Tbsp
jif creamy peanut butter, for garnish

Directions Step-By-Step

1
Heat oven to 350^. Spray a 9x13-inch baking pan with vegetable oil. Set aside.
2
Stir together the first 4 ingredients in a medium bowl.Set aside.
In another large bowl, beat the next 5 ingredients. Stir in the remaining ingredients.
Add flour mixture and stir until combine.
3
Spread evenly in prepared baking pan.
Bake for 32 to 37 minutes . Do the toothpick test or if the cake is pulling away from the sides it should be done. Cool completely on wire rack.
This recipe also makes great cupcakes!
4
Frosting:
Stir frosting and 1/3 c. peanut butter together until combine. Spread on cooled cake.
Place the 3 Tablespoons of peanut butter in a Ziploc baggie and microwave for no longer than 10 seconds!X
Cut a small corner off bag, Srizzle straight lines over cake -then take a table knife and lightly drag across in opposite direction to make waves- or make your own design.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Nuts
Regional Style: American