“This delicious carrot cake with pineapple, coconut and walnuts is topped with a peanutty cream cheese frosting and a pretty peanut butter design.” - by Jif®
Ingredients
Adjust Servings
Original recipe yields 1 13x9-inch cake
Directions
- Heat oven to 350 degrees F. Coat 13x9-inch cake pan lightly with no-stick cooking spray.
- Stir together flour, baking soda, salt and cinnamon in a medium bowl. Beat oil, peanut butter, sugar, eggs and milk in a large mixing bowl. Stir in carrots, walnuts, coconut and pineapple. Add flour mixture and stir until combined. Spread evenly in prepared pan.
- Bake 32 to 37 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
- Stir frosting and peanut butter until combined. Spread on cooled cake. Place 3 tablespoons peanut butter in a resealable plastic bag. Microwave on HIGH 10 seconds. Make a small cut in one corner of bag. Drizzle peanut butter over top of cake in lines across the short side. Then using a table knife, lightly slice through peanut butter down the long side to create design.
Nutrition
Amount Per Serving (15 total)
- Calories
- 589 cal
- 29%
- Fat
- 35 g
- 54%
- Carbs
- 62.8 g
- 20%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Cake is nice and fluffy, frosting is addictive. I do miss a little more spiciness and more density. Cake is not dry, but just very light and soft. It just was not what I typically expect in carrot ca..." See moreke. Next time I would like to use natural peanut better instead of Jif or Skippy, and also pineapple chunks, rather than crushed pineapple."
vbsanders
"this was my first try ever at carrot cake and it was PHENOMENAL. both my family and my boyfriend's family absolutely raved over it. the frosting and drizzle topped if off quite nicely. also, based off..." See more the previous review, i used chunked pineapple instead of crushed and added an extra egg."
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