Directions to follow
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add in the eggs and vegetable oil, mixing until fully combined.
- Stir in the grated carrots, crushed pineapple, and walnuts if you’re using them.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool for about 10 minutes. Once cooled slightly, poke holes in it with a skewer or toothpick.
- Generously pour cream cheese frosting over the cake, letting it soak into the holes.
- Allow the cake to cool completely before slicing and serving.
Best ways to enjoy it
This Carrot Cake Poke Cake can be served warm or chilled. For an elevated presentation, try garnishing it with fresh grated carrots, a sprinkle of cinnamon, or even some candied walnuts on top. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for those who enjoy an extra touch of indulgence.
Storage and reheating tips
To keep your leftover Carrot Cake Poke Cake fresh, store it in an airtight container in the refrigerator. It can be kept safely for up to four days. If you wish to freeze portions, slice the cake and wrap individual pieces tightly in plastic wrap followed by aluminum foil. Thaw in the fridge overnight when you’re ready to enjoy a slice!
Helpful cooking tips
- Always use fresh, grated carrots for the best flavor and texture. Pre-packaged grated carrots can lose some of that freshness.
- Don’t skip the poking step! This is where the magic happens as the frosting seeps into the cake, keeping it moist and delicious.
- If you want to reduce the sugar, you can substitute half of the granulated sugar with unsweetened applesauce for a healthier twist without sacrificing moisture.
Creative twists
Feeling adventurous? Try adding spices like nutmeg or ginger for a spicier flavor profile. For a tropical twist, consider folding in shredded coconut along with the carrots and pineapple. You can also swap out the cream cheese frosting for a simple vanilla glaze for a lighter take on this dessert.
FAQ
What’s the prep time for this recipe?
The prep time for Carrot Cake Poke Cake is approximately 20 minutes, with an additional 30-35 minutes for baking.
Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day, as the flavors meld beautifully. Just store it in the fridge until you’re ready to serve.
Is there a gluten-free option available?
Yes, you can use a gluten-free all-purpose flour substitute to make this cake gluten-free. Just ensure that your baking powder is also gluten-free, and you’ll be good to go!
With its delightful flavors and moist texture, this Carrot Cake Poke Cake is sure to become a favorite in your household. Happy baking!
