Nuttier Carrot Cake

12 ingredients
8 steps

Ingredients

  • 4 cups baby carrots, fresh
  • 2 (20 ounce) cans canned pineapple chunks
  • 3 cups prepared polenta, creamy
  • 1 cup honey
  • 1 cup peanut butter
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 (8 ounce) package cream cheese
  • 1 lb powdered sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 12 cup peanuts, roasted and unsalted

Directions

  1. 1
    Grind the baby carrots in your found processor.That should make about 2 cups of grated carrots.
  2. 2
    Drain pineapple chunks and add.
  3. 3
    In a large mixing bowl, combine dry ingredients and mix well.
  4. 4
    Fold in carrot-pineapple mixture.
  5. 5
    Pour into prepared 9x13-inch baking pan and bake at 350F for 45 minutes.
  6. 6
    For the frosting, blend all the ingredients until soft and shiny.
  7. 7
    Cover the cooled of cake generously with the frosting.
  8. 8
    Decorate with roasted peanuts.

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