Carrot Poke Cake
Introduction
Carrot Poke Cake is a delightful treat that combines the earthy sweetness of carrots with a rich cream cheese frosting. It’s moist, flavorful, and perfect for almost any occasion. If you’re looking for something a little different from your usual cakes, this recipe will make your taste buds dance!
Why Make This Recipe
There are so many reasons to try this Carrot Poke Cake! It’s easy to make, uses simple ingredients, and is a hit with both kids and adults. Plus, it’s a wonderful way to sneak some veggies into dessert. Whether you’re hosting a family gathering or just satisfying a sweet craving, this cake will not disappoint!
How to Make Carrot Poke Cake
Making this Carrot Poke Cake is a breeze! Just follow these simple steps, and you’ll have a delicious cake ready in no time.
Ingredients
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 (14 oz) can sweetened condensed milk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional topping: crushed graham crackers or walnuts
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
- In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk the eggs, vegetable oil, applesauce, and vanilla extract until everything is well combined.
- Pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix!
- Fold in the grated carrots.
- Pour the batter into your prepared pan and bake for 30–35 minutes. Insert a toothpick in the center; it should come out clean when the cake is ready.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over it.
- Pour the sweetened condensed milk evenly over the top, allowing it to soak into the holes.
- Let the cake cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla, mixing until creamy.
- Spread the frosting over the cooled cake and top with crushed graham crackers or nuts, if desired.
How to Serve Carrot Poke Cake
Serve your Carrot Poke Cake by cutting it into squares. It’s perfect for parties, potlucks, or just as a sweet after-dinner treat. Pair it with a glass of milk or a scoop of vanilla ice cream for an extra indulgent experience!
How to Store Carrot Poke Cake
Store any leftover cake in the refrigerator to keep it fresh. Simply cover it with plastic wrap or cut into slices and place them in an airtight container. It should last for about 3–5 days.
Tips to Make Carrot Poke Cake
- Make sure to finely grate the carrots for the best texture.
- Allow the cake to cool completely before frosting to avoid melting the cream cheese frosting.
- Feel free to add nuts or coconut for an extra crunch!
Variation
You can add raisins or pineapple to the batter for a fruity twist, or swap in different spices like ginger for more flavor.
FAQs
1. Can I use store-bought frosting instead of cream cheese frosting?
Yes, you can use store-bought frosting to save time.
2. Is this cake suitable for freezing?
Absolutely! Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
3. How do I know when the cake is done?
A toothpick inserted in the center should come out clean. If it has batter on it, bake a little longer.
