Peanutty Pineapple Carrot Cake with Peanut Butter Frosting Recipe

Peanutty Pineapple Carrot Cake with Peanut Butter Frosting Recipe

  • CRISCO® No-Stick Cooking Spray
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup CRISCO® Pure Vegetable Oil
  • 1 cup JIF® Creamy Peanut Butter
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup milk
  • 2 cups shredded carrots
  • 1/2 cup finely chopped walnuts
  • 1/2 cup sweetened coconut
  • 1 (8 ounce) can crushed pineapple, undrained
  • Frosting:
  • 1 (16 ounce) container Pillsbury® Creamy Supreme Cream Cheese Frosting
  • 1/3 cup JIF® Creamy Peanut Butter
  • Topping:
  • 3 tablespoons JIF® Creamy Peanut Butter
  1. Heat oven to 350 degrees F. Coat 13×9-inch cake pan lightly with no-stick cooking spray.
  2. 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.
  3. Bake 32 to 37 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
  4. 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.
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