Gooey Cinnamon Carrot Poke Cake
Gooey Cinnamon Carrot Poke Cake is a lacto ovo vegetarian recipe with 20 servings. One serving contains 354 calories, 4g of protein, and 20g of fat. For 47 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in about 55 minutes. 3734 people have made this recipe and would make it again. A mixture of baking soda, canned pineapple, corn syrup, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Julies Eats and Treats. With a spoonacular score of 26%, this dish is not so tremendous. If you like this recipe, take a look at these similar recipes: Gooey Cinnamon Carrot Poke Cake, Gooey Cinnamon Carrot Poke Cake + VIDEO, and Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze.
Servings: 20
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1 tsp baking soda
1 Tbsp brown sugar
1/2 c. butter
1/2 c. buttermilk
1 (8 oz) can crushed pineapple
2 c. peeled and grated carrots
1 Tbsp light corn syrup
8 oz cream cheese, softened
3 large eggs
2 c. all-purpose flour
2 tsp ground cinnamon
2 c. powdered sugar
1/2 tsp salt
1 1/4 c. sugar
1 1/2 c. sweetened flaked coconut
1 tsp vanilla extract
3/4 c. vegetable oil
Equipment:
whisk
bowl
oven
frying pan
sauce pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Spray 13×9 in pan with non-stick cooking spray. Set aside. For cake, whisk together flour, baking soda, cinnamon and salt in a medium bowl. Set aside.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, and pineapple. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.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.When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze evenly over the top of the hot cake. Let cake cool completely.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.
Step by step:
1. Preheat oven to 350 degrees F. Spray 13×9 in pan with non-stick cooking spray. Set aside. For cake, whisk together flour, baking soda, cinnamon and salt in a medium bowl. Set aside.
2. 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, and pineapple.
3. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.While the cake is baking prepare the glaze.
4. 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.
5. Remove from heat and stir in vanilla extract. Set aside until ready to use.When the cake comes out of the oven, immediately poke holes in cake.
6. Pour the buttermilk glaze evenly over the top of the hot cake.
7. Let cake cool completely.For the frosting mix together cream cheese and butter until light and fluffy.
8. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth.
9. Spread evenly over cooled cake.
Nutrition Information:
covered percent of daily need
