Carrot Caramel Poke Cake (Print Version)
Tender carrot cake infused with caramel and topped with whipped cream, pineapple, walnuts, and coconut.
# Ingredients:
→ Dry ingredients
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
1 tablespoon baking powder
04 -
1 teaspoon baking soda
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1/2 teaspoon salt
→ Wet ingredients
08 -
4 large eggs
09 -
1 cup vegetable oil
10 -
2 cups grated carrots (about 4 medium carrots)
11 -
1 cup crushed pineapple, drained
→ Mix-ins and toppings
12 -
1 cup chopped walnuts (optional)
13 -
1 cup caramel sauce
14 -
1 cup whipped topping
15 -
1/2 cup shredded coconut (optional)
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
02 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly mixed.
03 -
In a separate bowl, beat eggs and add vegetable oil, grated carrots, and drained crushed pineapple. Stir until fully blended.
04 -
Gradually stir the wet mixture into the dry ingredients just until combined. Gently fold in chopped walnuts if using.
05 -
Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center emerges clean.
06 -
Remove from oven and let cool in the pan for 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes evenly throughout the cake's surface.
07 -
Drizzle caramel sauce over the warm cake, ensuring it seeps into the holes. Allow cake to cool completely.
08 -
Once cool, spread whipped topping evenly over the cake. Sprinkle with shredded coconut, if desired.
09 -
Refrigerate for at least 2 hours before slicing and serving to allow flavors to meld.
# Notes:
01 -
For best texture, drain pineapple thoroughly to avoid excess moisture in the batter.
02 -
The cake is easier to cut if fully chilled before serving.