Carrot Poke Cake
The ultimate dessert for spring celebrations, Carrot Poke Cake is a moist and flavorful treat that everyone will love. Bursting with spiced carrot flavor and creamy pudding, this cake is perfect for Easter gatherings. Serve it chilled and watch it disappear!
Equipment
- Mixing Bowl
- Chef's Knife
- Blender
- Frying Pan
- Whisk
Ingredients
- 1 box Carrot Cake mix plus ingredients needed to make
- 1.4 oz instant vanilla pudding mix
- 2 cups cold milk
- orange candy coloring if desired
- 8 oz frozen cool whip thawed
- 4 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 cup chopped walnuts
- Easter candies for decorating, optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare your 9x13 inch baking pan by greasing it lightly. This ensures your cake won’t stick once baked.
- Prepare the Carrot Cake mix according to the package instructions. This usually involves mixing the cake mix with water, oil, and eggs until well combined. The batter should be smooth and slightly thick.
- Pour the batter into the prepared baking pan. Spread it evenly using a spatula, ensuring the corners are filled.
- Bake the cake in the preheated oven for about 30 to 35 minutes. Keep an eye on it; you know it’s ready when a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This step is crucial; if the cake is warm, it can affect the pudding layer.
- After the cake has cooled, take a rounded spoon handle and poke several holes throughout the cake. Make sure to space them evenly; these holes will be filled with delicious pudding.
- In a bowl, whisk together the instant vanilla pudding mix with the cold milk. If you’re using it, add a few drops of orange candy coloring to brighten the pudding. Whisk until the mixture thickens, usually about 2 minutes.
- Pour the pudding mixture into the holes of the cake. Use a spatula to spread it gently over the top of the cake, ensuring an even layer. The pudding will seep into the holes, making the cake extra moist.
- Now, cover the cake with plastic wrap and place it in the fridge to set for about 30 minutes. This chilling time allows the pudding to firm up a bit.
- While the cake is chilling, prepare the frosting. In a mixing bowl, beat the softened cream cheese with a mixer until smooth. Then, gradually add the cool whip and powdered sugar, mixing until well blended. The frosting should be thick but spreadable.
- After the chilling time, carefully spread the cream cheese frosting over the pudding layer. Take your time; the frosting will be thick, so use gentle motions to avoid mixing it into the pudding.
- Finally, sprinkle the chopped walnuts around the edges of the cake for added crunch. If desired, decorate the top with Easter candies for a festive touch.
- Cover the cake loosely with plastic wrap and store it in the fridge until you’re ready to serve. It’s best enjoyed chilled!
Notes
- Tip 1: Keep your cake covered in the fridge. It stays fresh for up to five days, but good luck keeping it around that long!
- Tip 2: While the cake can be frozen, it’s best to freeze it without the frosting. Wrap it tightly and store it for up to three months.
- Tip 3: You can add crushed pineapple to the cake batter for extra flavor and moisture. It pairs beautifully with the carrots.
- Tip 4: Serve it chilled for the best experience. It’s a refreshing dessert on a warm day!
- Tip 5: Feel free to adjust the sweetness of the frosting by adding more or less powdered sugar according to your taste.