Carrot POKE Cake

• celkový čas: 1 hour 41 minutes

Ingrediencie

Ultra-moist, loaded with spice, and filled with sweet, creamy goodness in every poke. Topped with whipped topping & pecans for that old-fashioned flavor with a twist.✨

Save this now — you’re gonna want it again and again.

RECIPE:

15 ¼ ounce Duncan Hines Spice cake mix

1 – 3.4 ounce instant Jello French Vanilla pudding mix

1 cup grated carrots about 2 good sized carrots

½ cup chopped walnuts plus extra for garnishing

3 eggs

1 cup milk

½ cup oil

Pudding

1 – 3.4 ounce Jello French Vanilla pudding mix

3 cups milk

Frosting

2 cups heavy cream

4 tablespoons powdered sugar

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Cake

Postup

Preheat your oven to 350 degrees F.

Butter a 9×13 dish or spray with non-stick cooking spray. Set aside.

In a large bowl, pour the cake mix, instant French vanilla pudding, carrots, and walnuts. Mix until all ingredients are combined using a Danish dough hook, a fork, or a whisk. You can also do this in the bowl of an electric mixer on low speed.

Add the eggs, milk, and oil to the flour mixture. Mix until all combined. For this step you can use the paddle attachment of a stand mixer on medium speed or a hand mixer.

Pour the dough into the prepared 9×13 dish. Bake in the preheated oven for 28 to 30 minutes or until the edges are set and a toothpick inserted comes out clean.

Note: If you use a different cake mix than I did the cooking time and temperature may be different.

Let the cake cool completely. With the handle of a wood spoon or a straw poke holes all over the cake.

Pudding

Mix the ingredients for the pudding (milk and instant French Vanilla pudding mix).

Gently pour over the cake.

Place the cake in the freezer for 10 minutes to allow the pudding to firm up (just enough time to make the frosting). If you don't want to freeze it, you can let it set at room temperature for an hour or longer so the pudding can firm up.

Frosting

Pour the cold, heavy cream in a clean bowl of a stand mixer or mixing bowl if you are using a hand mixer and whip on high until you get soft peaks (approximately 2 to 3 minutes).

Add the sugar and mix until you get stiff peaks.

Carefully spread over the cake with an offset spatula or the back of a spoon.

Sprinkle walnuts on top, serve and enjoy!

It’s giving: grandma made it but with a modern twist.