Carrot Cake Poke Cake Recipe

Name: Carrot Cake Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 1/2 cups flour; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons McCormick Cinnamon Ground; 1/4 teaspoon McCormick Nutmeg, Ground; 1/4 teaspoon salt; 3/4 cup oil; 1 1/2 cups granulated sugar; 3 eggs; 2 teaspoons McCormick Pure Vanilla Extract; 2 cups shredded carrots; 1 cup sour cream; 2 cups milk divided; 1 package instant pudding mix 4-serving size cheesecake; 2 packages cream cheese 8 ounces each, softened; 1 teaspoon McCormick Pure Vanilla Extract; 16 ounces confectioners sugar; 1 cup pecan halves

Servings: persons

Cake
1 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons McCormick Cinnamon Ground
1/4 teaspoon McCormick Nutmeg, Ground
1/4 teaspoon salt
3/4 cup oil
1 1/2 cups granulated sugar
3 eggs
2 teaspoons McCormick Pure Vanilla Extract
2 cups shredded carrots
1 cup sour cream
2 cups milk divided
1 package instant pudding mix 4-serving size cheesecake
2 packages cream cheese 8 ounces each, softened
1 teaspoon McCormick Pure Vanilla Extract
16 ounces confectioners sugar
1 cup pecan halves

1
Preheat oven to 350u00b0F. 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.

2611

kcal

Calories

162

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake, 1 1/2 cups flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons McCormick Cinnamon Ground, and more.

Yes, Carrot Cake Poke Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Poke Cake

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