Carrot Poke Cake Food

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 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.

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.

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.

CARROT CAKE RECIPE

Steps:

• For the cake:
• Preheat oven to 300 degrees F.
• In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
• To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
• For the frosting:
• In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
• For the assembly:
• Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

CARROT AND PINEAPPLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
• For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
• Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
• For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

CARROT CAKE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

CARAMEL-CARROT POKE CAKE

Steps:

• 1. Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray. 2. 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. 3. 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. 4. 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.

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.