Nuttier Carrot Cake

Total Time: 45 mins Cook Time: 45 mins

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

Recipe

• 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.