Description
This Carrot Cake Poke Cake combines a moist, spiced carrot cake base with a creamy, tangy cream cheese frosting. The poke cake technique allows the frosting to seep into the cake, creating an extra moist and flavorful dessert perfect for any occasion.
Ingredients
Scale
For the Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- ½ cup vegetable oil
- 3 large eggs (room temperature)
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
For the Frosting
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a rectangular baking dish to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the vegetable oil, room temperature eggs, and finely grated carrots until the mixture is evenly blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cake to cool completely. Meanwhile, prepare the frosting by mixing the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Frost the cake with this mixture, and optionally sprinkle chopped walnuts on top for added texture and flavor.
Notes
- Ensure the eggs are at room temperature for better batter mixing and cake texture.
- Do not overmix the batter to avoid a dense cake.
- Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- Walnuts are optional; toasted walnuts can add a richer flavor.
- This cake can be refrigerated for up to 3 days, covered to maintain freshness.
