Carrot Poke Cake
User Reviews
4.8
Carrot Poke Cake
Description
Carrot Poke Cake combines classic ingredients including grated carrots, crushed pineapple, and sweetened coconut into a cinnamon- and baking-soda-leavened batter made with buttermilk, vegetable oil, eggs, and sugar. The cake bakes until springy to the touch, then holes are poked across its surface to absorb a warm buttermilk glaze, which adds moisture and a subtle tang.
The topping of cinnamon-scented cream cheese frosting adds richness and smooth texture, contrasting the moist crumb and pieces of coconut in the batter. Toasted coconut sprinkled on top introduces a delicate crunch and a toasty flavor that complements the sweetness.
This cake suits gatherings where a moist, flavorful carrot cake is desired and can be stored in the refrigerator to maintain its texture. Multiple methods for toasting coconut are provided, including stovetop, oven, and microwave techniques. Additionally, the notes include a homemade buttermilk substitute using vinegar and milk for convenience.
Ingredients
Cake
- 2 c. all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 egg large
- 3/4 c. buttermilk
- 3/4 c. vegetable oil
- 1 tsp vanilla extract
- 1 1/4 c. sugar
- 2 c. carrot peeled and grated
- 1 1/2 c. sweetened flaked coconut
- 8 oz pineapple drained, crushed, canned
Buttermilk Glaze
- 1 c. sugar
- 1/2 c. buttermilk
- 1/2 c. butter
- 1 Tbsp light corn syrup
- 1 1/2 tsp baking soda
- 1 tsp vanilla extract
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 c. butter softened
- 1 Tbsp brown sugar
- 1/2 tsp ground cinnamon
- 3/4 tsp vanilla extract
- 4 c. powdered sugar
Topping
- 1/4 c. coconut toasted
Instructions
- Preheat oven to 350 degrees F. Spray 13×9 in pan with non-stick cooking spray. Set aside. For cake, whisk together flour, baking soda, cinnamon and salt in a medium bowl. Set aside.
- Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, and pineapple. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
- While the cake is baking prepare the glaze. Add sugar, buttermilk, butter, corn syrup and baking soda to medium sized saucepan over medium heat. Vigorously stir mixture for about 8 minutes. The glaze with turn a light amber color. Remove from heat and stir in vanilla extract. Set aside until ready to use.
- When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze evenly over the top of the hot cake. Let cake cool completely.
- For the frosting mix together cream cheese and butter until light and fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth. Spread evenly over cooled cake. Top with toasted coconut.
Notes
- Toast coconut carefully using stovetop, oven, or microwave to achieve golden color and enhance flavor.
- Homemade buttermilk can be made by adding 1 Tbsp white vinegar to a cup of milk and letting it sit five minutes before use.
- Store the cake in the refrigerator to keep it set and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 695kcal | 35% |
| Carbohydrates | 108g | 36% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 57mg | 19% |
| Sodium | 410mg | 17% |
| Potassium | 239mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 85g | 170% |
| Vitamin A | 4390IU | 88% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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