Carrot Cake Poke Cake Food

CARROT CAKE POKE CAKE

Steps:

• Prepare the cake per the instructions on the box in a 13 x 9 inch pan. Immediately after removing from the oven use the handle of a wooden spoon or similar to poke holes all over the cake.
• In a medium mixing bowl, whip together both boxes of cheesecake pudding mix with 3 cups of cold milk. Whip until thickened but still pourable. Spread over the cake and into the holes. Chill completely.
• To frost, use a hand mixer to cream together 2 [8] oz softened cream cheese, powdered sugar and vanilla. Add the whipped topping or fresh whipped cream and beat until fluffy.
• Spread over the cooled cake and garnish with toasted pecans. Store chilled.

CARROT CAKE POKE CAKE

Steps:

• 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.
• Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
• 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.
• 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.
• Frost top of cake with cream cheese frosting. Sprinkle with pecans. Refrigerate at least 1 hour or until ready to serve.

CARROT CAKE POKE CAKE

Steps:

• To make the cake preheat the oven to 350 F and grease 9 x 13 glass dish.
• In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves, set aside.
• In a large bowl combine oil, eggs, vanilla, sugar and brown sugar. Mix just to combine.
• Add flour mixture and mix just to combine.
• Fold in grated carrots and pecans or walnuts.
• Spread the cake batter into prepared dish and bake 40-50 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 10 minutes and using the handle of a wooden spoon poke the holes all over the cake less than 1 inch apart.
• Meanwhile whisk together instant pudding mix and 4 cups of milk until no lumps remain. Pour the pudding over the cake trying to get as much you can to get the pudding down into the holes. Smooth the top and place the cake in the fridge until the pudding has set and the cake is cooled completely.
• To make the frosting beat the butter, cream cheese, vanilla and dash of salt until smooth and creamy. Gradually add powdered sugar and beat on high speed for 2-3 minutes. Spread the frosting over the cooled cake and set back in the fridge for 30-45 minutes before serving.
• Store the cake in the fridge up to 5 days.

CARROT POKE CAKE

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.

CARROT CAKE

Steps:

• Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
• Blend all icing ingredients well and cover cake generously.

CARAMEL-CARROT POKE CAKE

Steps:

• Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
• Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.

CARROT SPICE POKE CAKE

Steps:

• Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins (if desired). Pour into a greased and floured 13x9-inch baking pan.
• Remove from oven. Pierce cake with the handle of a wooden spoon (or dowel) at 1" intervals and allow to cool.
• GLAZE: Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cooled cake. Refrigerate 3 hours.
• ICING: Beat cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cooled cake.

EASY CARROT POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool completely in pans.
• Pierce cakes 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 cakes. Refrigerate 3 hours.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Add cream cheese; mix well. Stir in COOL WHIP.
• Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Spread top and side of cake with remaining pudding mixture. Refrigerate 1 hour.