CarrotPokeCake.jpeg
CarrotPokeCake.jpeg
Carrot Poke Cake
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Recipe - Dearborn Market
CarrotPokeCake.jpeg
Carrot Poke Cake
0
Servings24
Cook Time45 Minutes
svg/info/recipe-calories Created with Sketch. Calories380
Ingredients
1 1/2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp McCormick® Ground Cinnamon
1/4 tsp McCormick® Ground Nutmeg
1/4 tsp salt
3/4 cup oil
1 1/2 cups granulated sugar
3 eggs
3 tsp McCormick® All Natural Pure Vanilla Extract, divided
2 cups shredded carrots
1 cup sour cream
2 cups plus 4 tablespoons milk, divided
1 package (4-serving size) cheesecake instant pudding mix
2 packages (8 ounces each) cream cheese, softened
1 package (16 ounces) confectioners' sugar
1 cup pecan halves
Directions
  1. Preheat oven to 350°F. For the cake, mix flour, baking soda, spices and salt in large bowl. Add remaining ingredients; mix well. Pour batter into greased 13x9-inch baking dish.
  2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
  3. Poke large holes all over cake using the end of a wooden spoon. After holes are made, mix 2 cups milk and pudding mix with wire whisk in medium bowl just until mixture begins to thicken. Immediately pour pudding over cake, filling the holes. Let stand 15 minutes.
  4. Meanwhile, beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners’ sugar, beating on low speed until smooth. Add remaining 4 tablespoons milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. 5.Frost top of cake with cream cheese frosting. Sprinkle with pecans. Refrigerate at least 1 hour or until ready to serve.
0 minutes
Prep Time
45 minutes
Cook Time
24
Servings
svg/info/recipe-calories Created with Sketch.
380
Calories

Shop Ingredients

Makes 24 servings
1 1/2 cups flour
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Gold Medal All-Purpose Flour, 80 Ounce
$3.29$0.04/oz
1 1/2 tsp baking soda
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Arm & Hammer Baking Soda - Pure, 16 Ounce
$0.99$0.06/oz
1 1/2 tsp McCormick® Ground Cinnamon
Not Available
1/4 tsp McCormick® Ground Nutmeg
Not Available
1/4 tsp salt
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Morton Salt, 26 Ounce
$1.29$0.05/oz
3/4 cup oil
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Bowl & Basket Peanut Oil, 32 Fluid ounce
$4.49$0.14/fl oz
1 1/2 cups granulated sugar
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Domino Granulated Sugar, 4 Pound
$4.29$1.07/lb
3 eggs
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Puglisi's Farm Large Eggs, 18 Each
$2.99$0.17 each
3 tsp McCormick® All Natural Pure Vanilla Extract, divided
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McCormick Pure Vanilla Extract, 2 Fluid ounce
$9.99$5.00/fl oz
2 cups shredded carrots
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Wholesome Pantry Carrots Whole, 16 Ounce
$1.29$0.08/oz
1 cup sour cream
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Daisy Sour Cream, 16 Ounce
On Sale!
$1.88 was $2.49$0.12/oz
2 cups plus 4 tablespoons milk, divided
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Wholesome Pantry Organic Whole Milk, 64 Fluid ounce
$3.49$0.05/fl oz
1 package (4-serving size) cheesecake instant pudding mix
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Zen chocolate pudding, 15.2 Ounce
$3.29$0.22/oz
2 packages (8 ounces each) cream cheese, softened
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Philadelphia Cream Cheese Spread - Regular, 12 Ounce
$4.99$0.42/oz
1 package (16 ounces) confectioners' sugar
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Domino Sugar Confectioners, 16 Ounce
$1.99$0.12/oz
1 cup pecan halves
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Bella Maria Caramelized Pecans, 4 Ounce
$9.99$2.50/oz

Directions

  1. Preheat oven to 350°F. For the cake, mix flour, baking soda, spices and salt in large bowl. Add remaining ingredients; mix well. Pour batter into greased 13x9-inch baking dish.
  2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
  3. Poke large holes all over cake using the end of a wooden spoon. After holes are made, mix 2 cups milk and pudding mix with wire whisk in medium bowl just until mixture begins to thicken. Immediately pour pudding over cake, filling the holes. Let stand 15 minutes.
  4. Meanwhile, beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners’ sugar, beating on low speed until smooth. Add remaining 4 tablespoons milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. 5.Frost top of cake with cream cheese frosting. Sprinkle with pecans. Refrigerate at least 1 hour or until ready to serve.