Nuttier Carrot Cake Recipe

Name: Nuttier Carrot Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this unbelievably moist and nutty carrot cake! We're upping the ante with creamy polenta and peanut butter for a rich, satisfying flavor that's surprisingly healthy. Sweet pineapple adds incredible moisture and a touch of tropical sweetness. Prepare this show-stopping cake a day ahead – the flavor only improves! Make the luscious frosting fresh on serving day for the ultimate delightful experience. Perfect for birthdays, holidays, or any occasion!

Prep Time 20 mins

Cook Time 45 mins

Calories 6104.5 kcal

Protein 220g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.