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September 7, 2010 |
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Ultimate Peanut Butter Carrot Cake
Cake: Betty Crocker Super Moist Carrot Cake Mix ½ cup Hellman’s mayonnaise ½ cup Sun-Maid raisins ½ cup pecans, chopped Frosting: 2 8 oz. cream cheese, softened 1 stick unsalted butter, softened 2 tbs. Spice Barn Peanut Butter Flavoring – optional 2 lbs. powdered sugar ½ cup crunchy peanut butter 1 jar Planters peanuts Prepare cake as directed on box and add mayo, mix well. Fold in raisins and pecans. Place batter in 2 8-inch round cake pans and bake as directed. Allow to cool. For frosting: Mix cream cheese, butter and flavoring well. Gradually add sugar then peanut butter, mix well. Chop and divide ¼ cup peanuts. Assemble cake: Place one cake layer on a serving plate and spread with frosting; repeat procedure with second layer. Gently press peanuts into frosting on side of cake. Sprinkle ¼ cup peanuts (chopped) on top of cake. Recipe Archives... National Peanut Festival Recipe Contest In conjunction with the National Peanut Festival, the Alabama Peanut Producers Association sponsors the NPF Recipe contest. There are four areas of competition: Cakes, Candies, Cookies and Pies. Last year's event recorded more than 260 entries. Prizes are awarded in each division, to an overall student winner and to an overall grand prize winner. Entrants must submit the food item along with the recipe on the morning of the judging. E-mail the Alabama Peanut Producers Association for more information. |
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