Description
Carrot Poke Cake delivers old-fashioned comfort with a rich, moist texture and sweet drizzle. Warm spices and creamy topping make every slice unforgettable.
Ingredients
Scale
Main Ingredients:
- 2 cups grated carrots
- 1 ½ cups all-purpose flour
- 2 large eggs
- ½ cup vegetable oil
Supporting Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsweetened applesauce
- 1 (14 ounces) can sweetened condensed milk
Spices and Seasonings:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly with cooking spray to prevent sticking.
- Sift 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon nutmeg into a large mixing bowl.
- Whisk 2 large eggs, ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, ½ cup unsweetened applesauce, and 1 teaspoon vanilla extract in a separate bowl until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined without overmixing.
- Fold 2 cups grated carrots gently into the batter, ensuring even distribution throughout the mixture.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake the cake for 30-35 minutes at 350°F, checking doneness by inserting a toothpick into the center – it should come out clean.
- Remove the cake from the oven and let it cool completely on a wire rack for approximately 45-60 minutes.
- Use the handle of a wooden spoon to create evenly spaced holes across the entire cake surface.
- Slowly pour the entire 14-ounce can of sweetened condensed milk over the cake, allowing it to seep into the holes.
- Refrigerate the cake for 1 hour to allow the condensed milk to absorb completely.
- Frost the cake with cream cheese frosting and sprinkle optional toppings before serving.
Notes
- Grate carrots finely to ensure they distribute evenly throughout the cake and provide moisture without large chunks.
- Use room temperature ingredients like eggs and cream cheese to help the batter mix smoothly and create a more uniform texture.
- For a gluten-free version, swap all-purpose flour with almond or coconut flour, which will slightly change the cake’s density but maintain delicious flavor.
- Allow the cake to cool completely before poking holes and adding the sweetened condensed milk filling to prevent the cake from becoming soggy and help absorption.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 45 mg