CARAMEL CARROT CAKE POKE CAKE
This Caramel Carrot Cake Poke Cake is so sweet and delicious, you'll never want any other carrot cake again! Baked to perfection and saturated in sweetened condensed milk, then topped with fluffy frosting and drenched in caramel sauce.
Provided by Rebecca Hubbell
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F and grease a 9x13-inch baking pan with cooking spray and set aside.
- Combine cake ingredients except for sweetened condensed milk and mix until combined. Pour batter into the prepared pan. Bake for 40 to 45 minutes.
- Let the cake cool completely in the pan. Once the cake has cooled, use a skewer to poke holes all over the cake.
- Pour the sweetened condensed milk over the top of the cake and let sit for at least 1 hour up to overnight.
- Once the cake has set, whip together the frosting ingredients until light and fluffy in a large bowl with a hand mixer or in a stand mixer fitted with a whisk attachment, evenly spread the frosting over the cake.
- Pour the Caramel Sauce over the frosting and top it with chopped pecans. Slice and serve. Store leftover cake covered in plastic wrap or aluminum foil in the fridge for up to 2 days.
Nutrition Facts : Calories 648 kcal, Carbohydrate 67 g, Protein 7 g, Fat 40 g, SaturatedFat 21 g, Cholesterol 105 mg, Sodium 438 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
SALTED CARAMEL-CARROT POKE CAKE
Calling all carrot cake lovers looking for an easy upgrade to the classic dessert! With the addition of fresh carrot and a salted caramel sauce, this dessert takes carrot cake to a whole new level.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Pour into pan.
- Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
- While cake is still warm, evenly pour and gently spread 3/4 cup caramel sauce over cake, working back and forth to fill holes. Rap pan on counter several times to help caramel sauce flow down holes. Refrigerate 2 hours.
- When ready to serve, in large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in vanilla and powdered sugar until frosting is smooth and creamy. Drop frosting by spoonfuls; spread evenly on top of cake. Drizzle 2 tablespoons caramel sauce over top.
- Cut into 4 rows by 3 rows. Sprinkle with sea salt, if desired. Cover and store remaining cake in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 80 g, Cholesterol 105 mg, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 58 g, TransFat 0 g
SALTED CARAMEL POKE CAKE
This poke cake has the wow factor with holes in the sponge that ensure every bite is drenched in caramel. Finish with cream cheese frosting and more caramel
Provided by Good Food team
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160 fan/gas mark 4 and line 2 x 20cm sandwich cake tins. In a bowl or freestanding mixer, cream the butter and both sugars until light and fluffy. Add the eggs, one at a time, beating until the whole mixture is really aerated (if your mixture looks like it might be splitting, add a little of your flour). Add the vanilla, then mix in the flour and baking powder, alternating with the milk. Divide the mixture between the tins and cook for 25-30 minutes or until the top and edges are golden brown and a skewer comes out clean. Leave to cool in tins for 10 minutes before flipping onto a wire cooling rack and peeling off the baking parchment. Allow to cool.
- Make the salted caramel sauce by heating the sugar in a medium saucepan over a low to medium heat. Resist the temptation to stir. Instead, when it starts to melt, gently swirl the pan. Cook until amber in colour - this will take 5-6 mins. Remove from the heat and add all the butter. The mixture will bubble up, but let it melt completely before stirring. Slowly pour in the cream and add the sea salt, put back on a gentle heat and warm until it's a smooth sauce. Pour into a jug and leave to cool to room temperature.
- To make the cream cheese caramel icing: cream the butter with a freestanding mixer or in a bowl until light and creamy, slowly adding in half of the sifted icing sugar in parts until fully incorporated and fluffy. Add the cream cheese, 100g of the salted caramel sauce and the remaining icing sugar, then whisk until pale and smooth. Keep in the fridge until needed.
- Once the cakes are cooled, move them to a flat surface and use a large skewer or thick straw to poke holes across the top of the cakes, being careful not to poke all the way through! Drizzle most of the remaining caramel sauce (reserving some for decoration) into the holes in the cake layers, topping up as they sink in, then spread any overspill across the cake layer. Leave to cool completely.
- To assemble, carefully place one layer onto a serving plate and cover with half of the cream cheese frosting. Repeat with the next layer, then use the remaining caramel to create a marbled pattern on top of the cake.
Nutrition Facts : Calories 642 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 70 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.8 milligram of sodium
CARROT CAKE WITH SALTED CARAMEL-CREAM CHEESE FROSTING
Traditional carrot cake studded with pecans, spread with sweet cream cheese frosting and topped with a layer of salted caramel sauce and sea salt becomes a showstopper dessert for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of four 8-inch round cake pans with shortening.
- In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each).
- Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
- In large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. Beat in 1/4 cup caramel sauce and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy.
- Frost cake using 2/3 cup between layers. Frost sides with a thin layer of frosting so sides are covered but still showing through. Spread remaining frosting on top. Refrigerate uncovered at least 2 hours.
- When ready to serve, carefully pour and spread 1/3 cup caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 610, Carbohydrate 65 g, Cholesterol 135 mg, Fat 7, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 31 g, TransFat 1 g
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