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Peanutty Pineapple Carrot Cake with Peanut Butter Frosting

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
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Nutritional information
Nutrition Facts
Serving Size 1/15 of a recipe
Amount Per Serving
Calories 589
Total Fat 35g
Saturated Fat 6.9g
Cholesterol 43mg
Sodium 352mg
Total Carbohydrate 62.8g
Dietary Fiber 2.7g
Sugars 17.7g
Protein 10.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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