Carrot Spice Poke Cake
Indulge in the warm, spiced decadence of this Carrot Spice Poke Cake—a moist, flavor-packed dessert that combines the earthy sweetness of freshly grated carrots with aromatic cinnamon, nutmeg, and ginger. This irresistible cake is elevated with a luscious spiced caramel sauce that seeps into every bite, thanks to its signature "poke" technique, making it incredibly soft and flavorful. Topped with a rich, creamy layer of homemade cream cheese frosting and optional crunchy chopped pecans, it’s a showstopping treat perfect for any occasion. With easy-to-follow steps and a total prep and bake time of just an hour, this dessert is your go-to for comforting seasonal flavors and elegant presentation. Perfect for holidays, parties, or an indulgent weeknight dessert, this Carrot Spice Poke Cake will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons salt
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cups spiced caramel sauce
- 8 ounces cream cheese
- 0.5 cups unsalted butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 0.5 cups pecans, chopped (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until combined. Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the grated carrots until evenly distributed in the batter.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the spiced caramel sauce if not already made. Let the sauce cool to room temperature.
Once the cake is baked, remove it from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the warm cake.
Pour the spiced caramel sauce evenly over the cake, making sure it seeps into the holes. Allow the cake to cool completely.
For the cream cheese frosting, beat together the cream cheese and unsalted butter in a large bowl until smooth. Gradually add the powdered sugar, one cup at a time, followed by the vanilla extract. Add milk as needed to achieve a spreadable consistency.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle with chopped pecans if desired.
Refrigerate the cake for at least 1 hour before serving to set the frosting and flavors. Slice and enjoy!
Nutrition Facts
Calories |
8029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.1 g | 550% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 137.8 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 5028 mg | 219% | |
| Total Carbohydrate | 1012.1 g | 368% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 776.8 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 766 mg | 59% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
