Carrot Spice Poke Cake Food

CARROT POKE CAKE

Carrot Poke Cake image

Spice up your party with super-moist Carrot Poke Cake. Tangy orange flavor makes a surprise appearance under cream cheese frosting in our Carrot Poke Cake.

Provided by My Food and Family

Categories Cakes

Time 4h45m

Yield 16 servings

Number Of Ingredients 9

Ingredients

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots
1/4 cup raisins
1 cup water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1/2 tsp. pumpkin pie spice
2 cups powdered sugar

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.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.7179 g, Sugar 0 g, Protein 4 g

CARROT SPICE CAKE

Carrot Spice Cake image

This cake is moist and not-too-sweet. It bakes in a 9-inch pan, so it is perfect for smaller group gatherings. The sprinkling of nuts and brown sugar provides a nice accent.

Provided by vitalev

Categories Dessert

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter, softened
1 cup sugar
3 eggs
2/3 cup milk
3 carrots, grated
1/2 cup walnuts, coarsely chopped
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1/4 cup walnuts, finely chopped
2 tablespoons light brown sugar, firmly packed

Steps:

Preheat oven to 350°F Grease and flour 9-inch round pan.
Mix together flour, cinnamon, baking powder, and salt.
Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour into prepared pan.
Bake cake until top springs back when lightly touched, about 40 minutes. Cool in pan on wire rack for 10 minutes. Turn cake out onto rack to cool completely.
To prepare icing, beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioner's sugar until well blended.
To prepare topping, mix together nuts and brown sugar.
Place cake on serving plate. Spread icing over top and sides. Sprinkle with nut mixture.

Nutrition Facts : Calories 625, Fat 33.6, SaturatedFat 17.5, Cholesterol 135.2, Sodium 324.4, Carbohydrate 76.3, Fiber 2, Sugar 53.4, Protein 7.6

CARROT SPICE CAKE

Carrot Spice Cake image

This is a very old Le Leche League recipe from an old friend Sylvia. Simply the best carrot spice cake I have ever baked or eaten that includes my DH's carrot cake! It is so easy to make this dense rich tasting cake!

Provided by oilpatchjo

Categories Dessert

Time 1h20m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3 cups carrots (grated)
2 2/3 cups sugar
2 2/3 cups water
2 cups raisins
1/2 cup butter (or margarine)
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
3 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts (chopped)

Steps:

A well greased and floured bunt pan ready for cake batter.
First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
Cool mixture and set aside.
Next 5 ingredients sift and dump into the cooled mixture blend together.
Pour ingredients into bunt pan.
Into the oven @ 375 degree's for 50 minutes.
Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.

Nutrition Facts : Calories 775.1, Fat 22.2, SaturatedFat 8.9, Cholesterol 30.5, Sodium 652, Carbohydrate 143.5, Fiber 10.5, Sugar 91.5, Protein 11.7

POKE & POUR SPICE CAKE

Poke & Pour Spice Cake image

I love the smell of spices. I love spice cake! The butter sauce further sweetens it and makes it wonderfully moist. Good with Cool Whip or whipped cream.

Provided by lilquiz

Categories Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 17

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
3/4 cup firmly packed brown sugar
3/4 cup water
3/4 cup oil
3/4 cup molasses
2 eggs
1 cup firmly packed brown sugar
1/2 cup butter
1/3 cup water

Steps:

Preheat oven to 350°. Spray and flour 12-cup fluted pan (I use Baker's Joy).
In a large bowl, combine your dry ingredients.
In a mixing bowl, beat your brown sugar, water, oil, molasses and eggs for 3 minutes.
Stir in the combined dry ingredients mixing well.
Pour batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
As the cake is baking, combine the buttersauce ingredients in a saucepan over low heat, heating until butter melts.
Prick hot cake deeply every inch with a long-tined fork.
Spoon hot sauce over hot cake in pan. Let stand 30 minutes, invert onto serving plate. Serve warm or cool.

Nutrition Facts : Calories 5643.1, Fat 269.3, SaturatedFat 86.6, Cholesterol 667, Sodium 3206.6, Carbohydrate 786.1, Fiber 10.8, Sugar 512.7, Protein 43.1