Carrot Poke Cake Recipes

CARROT SPICE POKE CAKE

Steps:

• Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins (if desired). Pour into a greased and floured 13x9-inch baking pan.
• Remove from oven. Pierce cake with the handle of a wooden spoon (or dowel) at 1" intervals and allow to cool.
• GLAZE: Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cooled cake. Refrigerate 3 hours.
• ICING: Beat cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cooled cake.

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

CARAMEL-CARROT POKE CAKE

Steps:

• Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
• Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.

CARROT POKE CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. About 5 min. before cake is done, bring water to boil.
• Pierce cake with large fork or skewer at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour evenly over cake. Refrigerate 3 hours.
• Beat cream cheese, butter and spice in large bowl with mixer until blended. Gradually add sugar, beating well after each addition. Spread onto cake.

SALTED CARAMEL-CARROT POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Pour into pan.
• Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
• While cake is still warm, evenly pour and gently spread 3/4 cup caramel sauce over cake, working back and forth to fill holes. Rap pan on counter several times to help caramel sauce flow down holes. Refrigerate 2 hours.
• When ready to serve, in large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in vanilla and powdered sugar until frosting is smooth and creamy. Drop frosting by spoonfuls; spread evenly on top of cake. Drizzle 2 tablespoons caramel sauce over top.
• Cut into 4 rows by 3 rows. Sprinkle with sea salt, if desired. Cover and store remaining cake in refrigerator.

EASY CARROT POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool completely in pans.
• Pierce cakes with large fork or skewer at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour evenly over cakes. Refrigerate 3 hours.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Add cream cheese; mix well. Stir in COOL WHIP.
• Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Spread top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

CARROT CAKE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.