Carrot Spice Poke Cake Recipes

CARROT SPICE CAKE

This cake is moist and not-too-sweet. It bakes in a 9-inch pan, so it is perfect for smaller group gatherings. The sprinkling of nuts and brown sugar provides a nice accent.

Provided by vitalev

Categories Dessert

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 16

Carrot Spice Cake image

Steps:

Preheat oven to 350°F Grease and flour 9-inch round pan.
Mix together flour, cinnamon, baking powder, and salt.
Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour into prepared pan.
Bake cake until top springs back when lightly touched, about 40 minutes. Cool in pan on wire rack for 10 minutes. Turn cake out onto rack to cool completely.
To prepare icing, beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioner's sugar until well blended.
To prepare topping, mix together nuts and brown sugar.
Place cake on serving plate. Spread icing over top and sides. Sprinkle with nut mixture.

Nutrition Facts : Calories 625, Fat 33.6, SaturatedFat 17.5, Cholesterol 135.2, Sodium 324.4, Carbohydrate 76.3, Fiber 2, Sugar 53.4, Protein 7.6

Ingredients

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter, softened
1 cup sugar
3 eggs
2/3 cup milk
3 carrots, grated
1/2 cup walnuts, coarsely chopped
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1/4 cup walnuts, finely chopped
2 tablespoons light brown sugar, firmly packed

CARROT POKE CAKE

Spice up your party with super-moist Carrot Poke Cake. Tangy orange flavor makes a surprise appearance under cream cheese frosting in our Carrot Poke Cake.

Provided by My Food and Family

Categories Cakes

Time 4h45m

Yield 16 servings

Number Of Ingredients 9

Carrot Poke Cake image

Steps:

Heat oven to 350°F.
Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.
Bake 35 to 40 min. or until toothpick inserted in center comes out clean. About 5 min. before cake is done, bring water to boil.
Pierce cake with large fork or skewer at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour evenly over cake. Refrigerate 3 hours.
Beat cream cheese, butter and spice in large bowl with mixer until blended. Gradually add sugar, beating well after each addition. Spread onto cake.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.7179 g, Sugar 0 g, Protein 4 g

Ingredients

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots
1/4 cup raisins
1 cup water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1/2 tsp. pumpkin pie spice
2 cups powdered sugar