The Best Carrot Cake

Amazing easter dessert recipe, filled with white chocolate pudding and topped with cream cheese frosting. This dessert boasts a crispy and delicious taste that you’ll never be able to get enough of.

Carrot cake poke cake is a very simple and easy to prepare recipe. This homemade recipe is super flavourful and moist, and is one of the best cakes you’ll ever taste.This recipe is a must-try.

Total prep time: 45 minutes

Yield: 16 servings.

INGREDIENTS:

For Carrot Cake:

2 cups all-purpose flour
1 ¾ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ teaspoon cinnamon

½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup vegetable oil
½ cup sugar

1 ¼ cup light brown sugar
4 eggs
1 teaspoon vanilla
3 cups freshly grated carrots
1 cup chopped pecans

For filling:

6.8 oz. box white chocolate instant pudding mix
4 cups milk

For Cream Cheese Frosting:

6 oz. cream cheese- softened
1/3 cup unsalted butter-softened
1 teaspoon vanilla
2 cups powdered sugar
Salt, to taste

DIRECTIONS:

For the carrot cake:

Step 1: Preheat the oven to 350 degrees and grease the glass dish. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a medium bowl and set it aside.

Step 2: Add oil, eggs, vanilla, sugar and brown sugar in a bowl, mix together until it is combined. Then add flour mixture to it and mix properly till it is homogenous.

Step 3: Fold the grated carrots and pecans and spread the cake batter into the greased dish. Leave it to bake for about 40-50 minutes, or until the toothpick inserted in the center comes out clean.

Step 4: Let the cake cool for about 10 minutes and poke holes less than 1 inch apart all over the cake using a wooden spoon. Then whisk the instant pudding mix and 4 cups of milk together until there are no lumps.

Step 5: Pour the pudding over the cake and into the holes, then smoothen the top of the cake and place in the fridge until the cake is cooled completely …