Peanut Butter Chip Carrot Cake

Ingredients

 * 1 1/2 cups all-purpose flour
 * 3/4 cup granulated sugar
 * 1/2 cup packed light brown sugar
 * 1 1/4 tsp baking soda
 * 1 tsp ground cinnamon
 * 1/2 tsp salt
 * 3 eggs
 * 3/4 cup vegetable oil
 * 1 1/2 tsp vanilla extract
 * 2 cups shredded carrot
 * 1 2/3 cups (10-oz pkg) reese's peanut butter chips
 * or 2 cups (12-oz pkg) hershey's semi-sweet chocolate chips
 * or hershey's mini chips semi-sweet chocolate
 * 1/2 cup chopped walnuts
 * cream cheese frosting (recipe follows)
 * additional chopped walnuts (optional)

Directions

 * 1) Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
 * 2) Stir together flour, granulated sugar, brown sugar, baking soda, cinnamon and salt in large bowl.
 * 3) In small bowl, stir together eggs, oil and vanilla; stir into dry ingredients, blending well.
 * 4) Stir in carrot, peanut butter chips and 1/2 cup walnuts.
 * 5) Pour batter into prepared pan.
 * 6) Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
 * 7) Cool completely in pan on wire rack.
 * 8) Frost with CREAM CHEESE FROSTING.
 * 9) Garnish with walnuts, if desired. 12 to 15 servings.
 * 10) CREAM CHEESE FROSTING: Beat 1 package (3 oz.) softened cream cheese and 1/4 cup (1/2 stick) softened butter or margarine in small bowl until well blended.
 * 11) Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating to spreading consistency.
 * 12) VARIATION: Substitute 1 cup raisins for the chopped walnuts.
 * 13) PEANUT BUTTER CHIP CARROT CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
 * 14) Fill muffin cups 3/4 full with batter.
 * 15) Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
 * 16) Recipe reprinted with permission by Hershey's Kitchens