Carrot Cake Poke Cake

Carrot Cake Poke Cake

Club House Kitchens

By: Club House Kitchens

Made With:

Club House

This nostalgic twist on traditional carrot cake is just in time for Easter. Smother delicious spiced carrot cake with decadent creamy filling and top with classic sweet cream cheese frosting. Sprinkle with pecans before serving and welcome the new star of your dessert table.

Recipe Info

  • Prep Time:

    20m

  • Cook Time:

    45m

  • Servings:

    24

  • User Rating:

Ingredients

  • Carrot Cake
  • 1 1/2 cups (375 ml) all-purpose flour
  • 1 1/2 teaspoons (7 ml) baking soda
  • 1 1/2 teaspoons (7 ml) Club House® Ground Cinnamon
  • 1/4 teaspoon (1 ml) Club House® Ground Nutmeg
  • 1/4 teaspoon (1 ml) salt
  • 3/4 cups (175 ml) oil
  • 1 1/2 cups (375 ml) granulated sugar
  • 3 eggs
  • 2 teaspoons (10 ml) Club House® Pure Vanilla Extract
  • 2 cups (500 ml) carrots, shredded on the large holes of a box grater
  • 1 cup (250 ml) sour cream
  • Topping
  • 2 cups (500 ml) plus 4 tablespoons (60ml) milk, divided
  • 1 package (4-serving size) cheesecake instant pudding mix - Substitutesvanilla instant pudding mix
  • 2 packages (250g each) cream cheese, softened
  • 1 teaspoon (5 ml) Club House® Pure Vanilla Extract
  • 1 package (500 g) icing sugar
  • 1 cup (250 ml) pecan halves

Nutrition Information

(per serving)

  • Calories 380
  • Cholesterol 52
  • Protein 5
  • Saturated Fat 7
  • Sodium 264

This nostalgic twist on traditional carrot cake is just in time for Easter. Smother delicious spiced carrot cake with decadent creamy filling and top with classic sweet cream cheese frosting. Sprinkle with pecans before serving and welcome the new star of your dessert table.

Key products

A jar of Club House Ground Cinnamon.
A plate of golden brown French toast topped with a pat of butter and fresh berries is enhanced by the warm flavor of Ch Cinnamon Ground 32 G.

Club House® Ground Cinnamon, 32g

A small red container of Ch Nutmeg Ground 39 G from the Club House brand featuring a clear window showing the spice and an illustration of whole nutmeg seeds.
A warm bowl of creamy butternut squash soup garnished with crunchy croutons and savory bacon bits is enhanced by the warm notes of Ch Nutmeg Ground 39 G.

Club House® Ground Nutmeg, 39g

A 125 ml bottle of Club House Pure Vanilla Extract featuring a white cap and a label with an illustration of vanilla beans.
A white plate filled with golden brown chocolate chip cookies that were baked using Club House Pure Vanilla Extract for a rich and classic flavor.

Club House® Pure Vanilla Extract, 125mL

A 125 gram bottle of Club House Ground Cinnamon featuring a red cap and a label with an illustration of cinnamon sticks.
A stack of golden brown French toast topped with a pat of butter and fresh berries is drizzled with syrup and seasoned with Club House Ground Cinnamon.

Club House® Ground Cinnamon, 125g

Instructions

Instructions

  1. Preheat oven to 350°F (180°C). For the Cake, mix flour, baking soda, spices and salt in large bowl. Add remaining ingredients; mix well. Pour batter into greased 13x9-inch (33x23-cm) 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 (500ml) of the 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 icing sugar, beating on low speed until smooth. Add remaining 4 tablespoons (60ml) 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.

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