Zutaten für Carrot Spice Poke Cake
- Spice Cake Mix
- 4 large eggs
- Vegetable Oil
- 2 cups grated carrots
- Raisins
- Water
- Sugar Free Orange Gelatin
- Neufchatel Cheese
- 1 cup (2 sticks) softened butter
- Pumpkin Pie Spice
- 3 cups powdered sugar
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Zubereitung von Carrot Spice Poke Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon ground allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 cups grated carrots and 1 cup chopped walnuts (optional).
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before poking holes all over with a wooden skewer or the handle of a wooden spoon.
- Meanwhile, prepare the cream cheese frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) softened butter, 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Slowly pour the cream cheese frosting over the poked cake, allowing it to seep into the holes.
- Spread the remaining frosting evenly over the top of the cake.
- Refrigerate for at least 30 minutes before serving. Garnish with chopped walnuts or pecans (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
142g
Fat
31g
Carbs
18g
