Peanutty Pineapple Carrot Cake with Peanut Butter Frosting

Peanutty Pineapple Carrot Cake with Peanut Butter Frosting

Tags: Cakes, Dessert/Sweets

  • Prep Time: 15 min
  • Cook Time: 35 min
  • Ready Time: 0 min
  • Yield: 15 servings


  • Crisco® Original 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 oz.) can crushed pineapple, undrained


  • 1 (16 oz.) container Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting
  • 1/3 cup Jif® Creamy Peanut Butter


  • 3 tablespoons Jif® Creamy Peanut Butter

Preparation Directions

  • HEAT oven to 350°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 mintues 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.


  • LINE 24 muffin cups with paper baking cups. Divide batter evenly between cups, about 3/4 full. Bake 20 to 22 minutes. Let cool 2 minutes. Remove from pan. Cool completely. Frost as above. Decorate each cupcake with peanut butter swirl.

Nutritional Information Per Serving

Serving Size (1/15), Calories 560 (Calories from Fat 300), Total Fat 34g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 45mg, Sodium 340mg, Total Carbohydrate 58g (Dietary Fiber 3g, Sugars 39g), Protein 11g; Percent Daily Value*: Vitamin A 35%, Vitamin C 4%, Calcium 2%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.