Enjoy the delightful flavors of carrot cake with a twist! This Moist Carrot Poke Cake elevates the classic dessert with a luscious cream cheese filling and fluffy whipped cream frosting. With each bite, you’ll taste the ideal combination of sweetness and spice, making this cake an irresistible treat for any occasion.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 3-4 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Whipped Cream Frosting:
- 2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Chopped nuts
- Shredded coconut
- Grated carrots
Instructions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Make the Cake:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake the Cake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Prepare the Cream Cheese Filling:
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake, making sure to go all the way to the bottom.
- Fill the Holes:
- Spread the cream cheese filling evenly over the top of the cake, making sure it fills the holes.
- Make the Whipped Cream Frosting:
- In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the Cake:
- Spread the whipped cream frosting over the top of the cake, covering the cream cheese filling.
- Garnish with chopped nuts, shredded coconut, or grated carrots, if desired.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours, or until the frosting is set.
- Slice and serve the Moist Carrot Poke Cake chilled. Enjoy the creamy filling, fluffy frosting, and moist cake with every delectable bite!
This Moist Carrot Poke Cake is a delicious take on a traditional dessert, with layers of moist carrot cake, creamy cream cheese filling, and fluffy whipped cream frosting. With its irresistible combination of flavors and textures, it’s sure to be a hit at any party. So, make a batch of this delectable cake and treat yourself to a slice of pure bliss!