Name: Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 12 servings
Ingredients: 1/2 cup butter; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt; 2 and 3/4 cup brown sugar (light or dark); 2 cups whipping cream; 1 and 1/4 cup all-purpose flour; 2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 cup brown sugar; 3/4 cup milk; 1 tablespoon butter; 1 teaspoon vanilla extract; 2 large eggs; 1 cup carrots (grated*); 1/4 cup raisins; 1/4 cup pecans (toasted and chopped); 4 ounces room temperature cream cheese; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 and 1/2 cup heavy cream

Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze
You can’t go wrong serving this rich, moist and decadent dessert.

With the warm flavors of cinnamon and brown sugar, I think of carrot cake as being a fall dessert. I see it a lot during the spring and I even made a Carrot Cake in the shape of a bunny for my youngest son’s birthday one year. You know, Easter equals bunnies equals carrots equals carrot cake…

I changed up the frosting this time on my favorite Carrot Cake recipe. I usually frost them with the best cream cheese icing. This time I opted for a lighter version. But, then I poked holes in it and poured caramel on, so, you know, no calories saved. But it’s so worth running an extra mile! You are going to love this icing. Feel free to use this icing on my Lemon Cake or Strawberry Cake or eat from the bowl with a big spoon. I can attest that it’s especially good that way!

I baked this cake in a 10 inch springform pan. It took 33 minutes to bake. If you use a different size pan, adjust the cook time. You can use a wooden pick to test the center. When the pick comes out clean or with a few ‘dry’ crumbs on it, your cake is done.

Cool the cake 10 to 15 minutes before poking holes in it and pouring Salted Caramel Cinnamon Glaze on top. Allow this glaze to soak in before running a knife around the edge then releasing from the pan. You’ll also want to cool on a wire rack completely before icing it. This frosting likes a cool cake, or else it’ll want to slide right off! Trust me, I’ve been there!

The Salted Caramel Cinnamon Glaze makes more than you’ll need for this cake. I don’t reduce the quantities because the sauce is good on pancakes, pound cakes, waffles, over apples, cookies, cheesecakes or in milkshakes. If you choose, you can half the recipe for this cake. I pour only 1/2 cup to 3/4 cup over the cake.

When you’re mixing this cake together, you may think it’s too thin. This is a very thin batter, but it bakes nicely and has a light texture. And it’s super moist. I ate the piece that I cut to photograph then gave the cake to a friend. I saw him the next day and he raved about how it was even better the second day. This makes it the perfect dessert if you plan to serve this to guests. Just make it the day before and there’s one less thing to think about and do the day of dinner! Just remember, you’ll need to store it in the refrigerator.

Helpful hint: You’ll want to grate the carrots fresh. I find the pre-shredded carrots are dry and have less flavor. You can grate traditionally or try chopping them in a food processor. I chop them in the food processor because I like smaller pieces of carrot in my cakes.

The salted caramel will keep in the refrigerator for up to 2 weeks. Reheat before serving.

*You can bake in a 10-inch round cake or pie pan

Refrigerate the bowl and whisk attached of your electric mixer for 30 minutes, if you have time. This will make the whipping process quicker.

Store in refrigerator.

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