Carrot Cake Poke Cake
Carrot cake soaked in a homemade caramel sauce topped with a whipped cream cheese filling. This is an Easter show stopper!
Ingredients
For the carrot cake:
- ½ teaspoon of salt
- ½ cup) sugar
- 1 teaspoon of baking soda
- 2 cups all-purpose flour
- 1 teaspoon of baking powder
- ¼ teaspoon ground nutmeg
- 1 cup of vegetable oil
- ½ teaspoon ground ginger
- 1 ¼ cup light brown sugar
- 4 eggs
- 1 teaspoon of vanilla
- 3 cups of freshly grated carrots
- ¼ teaspoon ground cloves
- 1 ¼ teaspoon of cinnamon
- 1 cup chopped pecans or walnuts
Filling:
- 4 cups of milk
- 2 x 3.4 ounces. box of white chocolate instant pudding mix
For the cream cheese frosting:
- 6 oz. softened cream cheese
- 1 teaspoon of vanilla
- A pinch of salt
- 1/3 cup unsalted butter, softened
- 2 cups caster sugar (plus 2-3 tablespoons more if needed)
Instructions
To make the cake
First, preheat the oven to 350 F and grease a 9 x 13 glass dish.
Then, in a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves, set aside.
In a large bowl, combine the oil, eggs, vanilla, sugar and brown sugar. Stir just to combine.
Add the flour mixture and mix just to combine.
Stir in grated carrots and pecans or walnuts.
Spread cake batter in prepared pan and bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool the cake for 10 minutes and using the handle of a wooden spoon, poke the holes all over the cake within 1 inch of each other.
Meanwhile, whisk together instant pudding mix and 4 cups of milk until no more lumps remain. Pour the pudding over the cake, trying to get as much as possible to get the pudding down through the holes. Smooth the top and place the cake in the refrigerator until the pudding is set and the cake is completely cool.
To make the frosting
Beat butter, cream cheese, vanilla and a pinch of salt until smooth and creamy. Gradually add powdered sugar and beat on high speed for 2-3 minutes. Spread the frosting over the cooled cake and let sit in the refrigerator for 30 to 45 minutes before serving.
Store the cake in the refrigerator for up to 5 days.
Happy Cooking Time.
