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Nutrition Facts
Serving Size 234 g
(Approx. 12 Servings)
Amount Per Serving
Calories 840 Calories From Fat 450
% Daily Value*
Total Fat 50 g 77%
Saturated Fat 16 g 80%
Trans Fat 1.0 g
Cholesterol 120 mg 40%
Sodium 410 mg 17%
Total Carbohydrate 91 g 30%
Dietary Fiber 3 g 12%
Sugars 55 g
Protein 10 g
Vitamin A 110% Iron 20%
Vitamin C 6% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Carrot Cake with Butterfinger Cream Cheese Frosting

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
12  People


Recipe makes 12 Servings

16 Oz cream cheese
8 Oz unsalted butter, divided use: 4 oz. softened at room temperature for frosting and 4 oz. melted butter reserved for cake
2 Tsp kosher or sea salt, Split use: 1/2 tsp for frosting and 1-1/2 tsp for carrot cake
14 Tsp vanilla extract, divided use: 2 tsp for frosting and 1/4 cup reserved for cake
2 cup(s) powdered sugar
1 cup(s) Butterfinger Crispy Crunchy Peanut Butter Small Candy Bars, crushed or chopped
1 cup(s) sunflower oil or vegetable oil
4 large eggs
2 cup(s) dark brown sugar
2 Tsp roasted ground ginger
3/4 Tsp ground cloves
1 Tbsp ground cinnamon
1 1/2 Tsp ground nutmeg
3 cup(s) carrots, finely shredded or grated
8 Oz crushed pineapple, drained well of all juices
3 cup(s) H-E-B Organics Cake Flour, or pastry flour
3 Tsp baking powder
1 cup(s) walnuts, crushed into small pieces
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Preheat oven to 350°F.
Make frosting first by combining cream cheese, butter, salt, vanilla, and powdered sugar into a stand mixer with whisk attachment. Mix on low speed until just combined then raise speed to high to allow to whip until fluffy.
Add butterfinger pieces to frosting and mix on low to evenly incorporate into frosting. Set aside or refrigerate for later use.
In a large bowl, combine oil, butter, eggs, sugar, vanilla extract, ginger, cloves, cinnamon, and nutmeg together. Whisk until well combined.
Add carrots and pineapple to wet sugar mixture and whisk well to combine. Set aside while combining all dry ingredients.
In a separate bowl, add flour, baking powder, salt and walnuts. Whisk to combine.
Mix dry ingredients into wet and with a spatula fold everything until well combined. Pour evenly into a well oiled 9 x 13 inch baking pan.
Bake for 25 to 35 minutes or until a toothpick entered into center of cake pulls out clean.
Allow cake to cool completely before frosting. Serve immediately or cover with plastic wrap and refrigerate for 24 hours to allow flavors to meld.
Chef's Note: Feel free to add 1 cup raisins if preferred or leave nuts out of recipe. For extra flavor allow spices to sit in wet mix before adding flour mixture for at least 20 minutes; this will allow flavors to bloom.


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