Carrot Cake Poke Cake A Delightful Twist on a Classic Dessert

Carrot Cake Poke Cake: A Delightful Twist on a Classic Dessert

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This Carrot Cake Poke Cake is a scrumptious twist on the classic carrot cake, featuring a moist, spiced cake with a creamy, tangy filling. The “poke” method allows the frosting to seep into the cake, enhancing its flavor and creating a delightful texture contrast. Perfect for any occasion, this dessert combines the best of both worlds—a traditional carrot cake and a fun, interactive treat.

Ingredients:

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup finely grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)

For the Filling:

  • 1 cup cream cheese frosting (store-bought or homemade)

For the Topping:

  • 1 cup whipped cream
  • Additional chopped nuts for garnish (optional)
  • Shredded coconut (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Prepare the Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, combine the vegetable oil and eggs. Stir in the grated carrots, crushed pineapple, and nuts if using. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  4. Poke the Cake: Once the cake has cooled, use the handle of a wooden spoon or a similar tool to gently poke holes all over the surface of the cake. Make sure the holes are evenly spaced.
  5. Add the Filling: Spread the cream cheese frosting evenly over the top of the cake, allowing it to fill the holes and seep into the cake. For a smoother texture, you can gently spread it with a spatula.
  6. Chill: Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the flavors to meld and the frosting to set.
  7. Top and Serve: Before serving, spread the whipped cream over the top of the cake. Garnish with additional chopped nuts and shredded coconut if desired. Slice and enjoy!

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