Get ready to wow your family and friends this Easter with a dessert that’s as delightful to look at as it is to eat: Carrot Cake Poke Cake. This amazing recipe combines the rich, spiced flavors of classic carrot cake with the fun and simplicity of a poke cake, resulting in a dessert that’s irresistibly moist and packed with flavor.
Imagine a soft, fluffy carrot cake, infused with sweet, creamy white chocolate pudding, creating a melt-in-your-mouth texture that’s both comforting and luxurious. But it doesn’t stop there. This cake is then generously topped with a velvety cream cheese frosting, adding a tangy contrast to the sweetness beneath.
The beauty of this Carrot Cake Poke Cake lies in its simplicity and the depth of its flavors. The process is straightforward, making it a joy to prepare. As the pudding seeps into the poked holes of the warm cake, it creates a wonderfully moist texture that is the hallmark of a great poke cake. And let’s not forget the added burst of flavor from the carrots, cinnamon, and nutty walnuts, which come together to create a symphony of tastes and textures.
This homemade recipe stands out as one of the best cakes you’ll ever taste, perfect for an Easter celebration or any springtime gathering. It’s a must-try for anyone who loves the comforting flavors of carrot cake and the playful, delicious fun of a poke cake. So, get ready to indulge in a dessert that’s sure to be a hit at your Easter table and will have everyone asking for seconds!
Tips and Variations:
Crafting the perfect Carrot Cake Poke Cake requires a blend of careful preparation and a few baking secrets. Here are some tips to help you create a truly delicious and moist cake, every time:
- Ingredient Preparation: Ensure all ingredients, especially eggs and cream cheese, are at room temperature before you start. This helps to achieve a smoother batter and frosting.
- Carrot Grating: Freshly grated carrots make a big difference in flavor and moisture. Use the fine side of a grater for a more consistent texture in the cake.
- Spice Balancing: The spices (cinnamon, ginger, nutmeg, and cloves) are key to the carrot cake’s flavor. Feel free to adjust the quantities slightly to suit your taste, but be cautious not to overpower the delicate balance.
- Mixing the Batter: When combining wet and dry ingredients, mix just until they are combined. Overmixing can lead to a denser, tougher cake.
- Nuts Option: While the recipe calls for pecans, walnuts are a great alternative. You can also toast them lightly before adding to the batter for an enhanced nutty flavor.
- Frosting Tips: For the cream cheese frosting, make sure the butter and cream cheese are well creamed together before adding other ingredients. This ensures a smooth, lump-free frosting.
- Chilling Time: Allow the cake to chill thoroughly after adding the pudding and again after frosting. This helps the layers set properly and makes slicing easier.
- Serving and Storage: Serve the cake chilled. It can be stored in the refrigerator for up to 5 days. Ensure it’s covered to retain its moisture.
- Garnishing: Garnish with additional nuts or carrot shavings just before serving for an extra touch of elegance.
By following these tips, your Carrot Cake Poke Cake will be a delightfully moist, flavorful, and visually appealing treat that’s perfect for any occasion!
Ingredients
For Carrot Cake:
1 ¼ c light brown sugar
½ c sugar
4 eggs
¼ tsp ground nutmeg
1 c chopped pecans
1 ¼ tsp cinnamon
½ tsp salt
2 c all-purpose flour
½ tsp ground ginger
¼ tsp ground cloves
1 ¾ tsp baking powder
3 c freshly grated carrots
1 tsp baking soda
1 tsp vanilla
1 c vegetable oil
For filling:
6.8 ounces box white chocolate instant pudding mix
4 c milk
For Cream Cheese Frosting:
1 tsp vanilla
2 c powdered sugar
6 ounce cream cheese
Salt
1/3 c unsalted butter
Directions
For the carrot cake:
Step 1: Preheat the oven to 350 degrees and grease the glass dish. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a medium bowl and set it aside.
Step 2: Add oil, eggs, vanilla, sugar and brown sugar in a bowl, mix together until it is combined. Then add flour mixture to it and mix properly till it is homogenous.
Step 3: Fold the grated carrots and pecans and spread the cake batter into the greased dish. Leave it to bake for about 40-50 minutes, or until the toothpick inserted in the center comes out clean.
Step 4: Let the cake cool for about 10 minutes and poke holes less than 1 inch apart all over the cake using a wooden spoon. Then whisk the instant pudding mix and 4 cups of milk together until there are no lumps.
Step 5: Pour the pudding over the cake and into the holes, then smoothen the top of the cake and place in the fridge until the cake is cooled completely.
For the frosting:
Step 6: Beat the butter, cream cheese, vanilla and dash of salt well until it is smooth and creamy. Add powdered sugar gradually into the mixture, beat on high speed for about 2-3 minutes.
Step 7: Spread the frosting on the cooled cake and put back in the fridge for 30-45 minutes before serving. You can store for up to 5 days.