Nuttier Carrot Cake

• 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
• 12 cup peanuts, roasted and unsalted

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 350F 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.

baby carrots, pineapple, polenta, honey, peanut butter, baking powder, ground cinnamon, cream cheese, powdered sugar, lemon juice, vanilla, peanuts

Taken from www.food.com/recipe/nuttier-carrot-cake-354063 (may not work)