Peanutty Carrot Cake Recipes

Steps:

• In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
• Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
• To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Steps:

• Heat oven to 350 F. Grease and flour two 8-inch round baking pans.
• Beat eggs, oil and vanilla in large bowl. Stir together flour, granulated sugar, brown sugar, baking soda and cinnamon; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts; pour into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with Cream Cheese Frosting. 10 to 12 servings.
• Cream Cheese Frosting: Beat 2 packages (3-oz. each) softened cream cheese and 1/2 cup (1 stick) softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth.