Friday, April 20, 2012

Gooey Cinnamon Carrot Poke Cake

As soon as I saw this on Pinterest I knew I HAD to make it. There was no if, and or but about it. It was screaming at my from the page.

I set to work on this one Sunday afternoon as it takes a little bit of time, but don't be scared! I was just whipping up the final touch, the frosting, when my brother called and wondered what I was up to. As soon as I said making some frosting he quickly replied he was on his way over.

He had just went out to eat with a friend and was to full to try out the cake, but I promised to send a few pieces home with him. The next day I received a text asking how many thousands of calories those bars had in them. I had to inform him it was a cake so it was probably something like three gazillion.

He also informed me it was the best cake and that it tasted like I just had made it because it was so moist, but I hadn't! It's always nice to hear great things about your cooking or baking so he knew he was buttering me up, but I enjoyed it anyways!

Gooey Cinnamon Carrot Poke Cake
Printer Friendly Recipe


2 c. all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
3 large eggs
3/4 c. buttermilk
3/4 c. vegetable oil
1 tsp vanilla extract
1 1/4 c. plus 2 Tbsp sugar
2 c. peeled and grated carrots (2-3 large carrots
1 1/2 c. sweetened flaked coconut
1 (8 oz) can crushed pineapple (do not drain)
1 c. chopped pecans

Buttermilk Glaze
1 c. sugar
1/2 c. buttermilk
1/2 c. butter
1 Tbsp light corn syrup
1 1/2 tsp baking soda
1 tsp vanilla extract

Cinnamon Cream Cheese Frosting
6 oz cream cheese, softened
1/4 c. butter, softened
1 Tbsp brown sugar
1/2 tsp ground cinnamon
3/4 tsp vanilla extract
2 c. powdered sugar

1. Heat oven to 350 degrees F. Spray 13x9 in pan with non-stick cooking spray. Set aside.
2. For cake, whisk together flour, baking soda, cinnamon and salt in a medium bowl. Set aside.

3. Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.

4. While the cake is baking prepare the glaze. Add sugar, buttermilk, butter, corn syrup and baking soda to medium sized saucepan over medium eat. Vigorously stir mixture for about 8 minutes. The glaze with turn a light amber color. Remove from heat and stir in vanilla extract. Set aside until ready to use.

5. When the cake comes out of the oven, immediately poke holes in cake. I used the back of a wooden spoon. Pour the buttermilk glaze evenly over the top of the hot cake. Let cake cool completely.

6. For the frosting mix together cream cheese and butter until light and fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth. Spread evenly over cooled cake.
Recipe adapted from: Life's Simple Measures

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At April 24, 2012 at 9:08 AM , Blogger Michelles Tasty Creations said...


I followed you over from Our Delightful Home Linky and this looks so delicious! I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party at Linky Opens Wednesday night at 9pm.

Have a great day,

At April 25, 2012 at 6:44 PM , Blogger Lisa @ Flour Me With Love said...

This looks amazing! Thanks so much for sharing at Mix it up Monday :)

At April 27, 2012 at 6:45 AM , Blogger Diane Balch said...

I love the cake and the glaze. Please share this on my foodie friday linky.

At April 27, 2012 at 5:43 PM , Blogger Jenn said...

Sounds great!

At April 28, 2012 at 5:27 PM , Anonymous Anonymous said...

Why do you need baking soda in the glaze? I thought it was a leavener...I'm a bit of a newbie to some things. Maybe I'm missing something. :)

At April 30, 2012 at 8:35 AM , Blogger The Better Baker said...

This sounds so amazing. I printed it after seeing it at Mix it up Monday and can't wait for a special occasion to make it. (or else I'll eat it all myself!) Thanks so much for linking up at Weekend Potluck. Please come again soon.


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