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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 20 |
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By using peanut butter in this recipe along with prepared, creamy polenta you will please any lover of a nutty flavor. The pineapple gives extra sweetness and makes this cake wonderfully soft and moist. This is quite a healthy cake and can be prepared the day before but you should make the frosting the same day. Ingredients:
4 cups baby carrots, fresh |
2 (20 ounce) cans canned pineapple chunks |
3 cups prepared polenta, creamy |
1 cup honey |
1 cup peanut butter |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 (8 ounce) package cream cheese |
1 lb powdered sugar |
1 teaspoon lemon juice |
1 teaspoon vanilla |
1/2 cup peanuts, roasted and unsalted |
Directions:
1. Grind the baby carrots in your found processor.That should make about 2 cups of grated carrots.
2. Drain pineapple chunks and add.
3. In a large mixing bowl, combine dry ingredients and mix well.
4. Fold in carrot-pineapple mixture.
5. Pour into prepared 9x13-inch baking pan and bake at 350°F for 45 minutes.
6. For the frosting, blend all the ingredients until soft and shiny.
7. Cover the cooled of cake generously with the frosting.
8. Decorate with roasted peanuts.
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