Zutaten für Nuttier Carrot Cake
- 1 pound baby carrots
- Canned Pineapple Chunks
- Prepared Polenta
- Honey
- 1/2 cup peanut butter (smooth or crunchy)
- Baking Powder
- Ground Cinnamon
- Cream Cheese
- Powdered Sugar
- Lemon Juice
- Vanilla
- Peanuts
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Zubereitung von Nuttier Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare the carrots: Wash and roughly chop 1 pound of baby carrots. Process in a food processor until finely grated (about 2 cups).
- Drain one 20-ounce can of pineapple chunks, reserving 1/4 cup of the juice. Roughly chop the pineapple chunks.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 1/2 cups granulated sugar.
- In a separate bowl, combine the wet ingredients: 1 cup creamy polenta (prepared according to package directions), 1/2 cup peanut butter (smooth or crunchy), 2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, and the reserved 1/4 cup pineapple juice.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the grated carrots and chopped pineapple.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **For the Frosting:** In a medium bowl, beat together 1 cup (2 sticks) unsalted butter, softened, 3 cups powdered sugar, 1/4 cup peanut butter, 1/4 cup milk, and 1 teaspoon vanilla extract until light and fluffy.
- Frost the cooled cake generously. Decorate with 1/2 cup roasted, salted peanuts.
Nutrition Information (Approximate per serving)
Sodium
126 g
Sugar
3453g
Fat
408g
Carbs
315g
