Now I don't know how you roll with carrot cake, but I like it plain No pineapple, no coconut, no nuts, no nothing. Ok, maybe nuts. OMGOSH definitely NO RAISINS! BLEH! If I wanted all that stuff, I would make some kind of fruit cake! Every time I order carrot cake for dessert I have to interrogate the wait staff on what its IN the carrot cake! Now don't get me wrong, you can feel free to add any of those things, HOWEVER, it won't be my delicious goodness! Who started or made this whole pineapple, coconut, raisin rule anyway, I want her number!
Ok, since I made this and hurried up and got this blog written so you could have it for Easter, I won't hold this up any longer. I made the carrot cake from scratch. Not difficult, and I am kinda gettin' in that whole cakes from scratch groove thang. Also, if you use the caramel chips, they are awesome. They are this very chewy bite here and there. If you decide to make this cake, plain with just the icing, it will NOT be disappointing, the cake is awesome and SO moist. But I dare you to change it up and go full monty...no wait, full speed ahead and make it like I did! Mine isn't "poked" as well as Brandie's, but I hear she is a poke cake master! I coulda, woulda, shoulda poked my holes bigger. Have you ever tried getting a photo of a poke cake and slicing it in just the right place to find the pokes?! Yea well.......me either, until now. That cake looks like it was in a car accident now! LOL Oh also, I poured my pudding on when it was still very liquid so it would get down into my "to small" holes. Just work that out however you want! Here is my Carrot Cake Supreme!!!
2 cups white granulated sugar
2 tsp baking soda
1 cup vegetable oil
1/2 tsp salt
2 tsp vanila extract
2 tsp cinnamon
2 cups flour
3 cups finely grated carrots (this took 1lb plus 2 or 3 for me, but they were smallish to medium)
1 1/2 cups walnuts (crushed, smacked, or beat up)
2 small boxes of Vanilla INSTANT pudding
Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray and flour it! Set that aside. Put all ingredients except flour, and carrots, into a bowl. Mix until completely combined. Add in flour and mix just until the flour is absorbed. Fold in carrots. Pour into prepared baking pan and bake for 55-60 minutes, or just until a toothpick comes out clean! I used my kitchen aid of course but this can easily be done in a bowl with a whisk and spatuler, I mean a. When it is done, let it cool completely before moving on.
Using the round handle of well, anything that has a larger round handle, poke holes all over the cake! Then...prepare instant vanilla pudding according to package directions. Whisk until combined and pour over the top of the cake. Refrigerate for 1 hour.
Now it is time to prepare your frosting. It is a lightened up traditional cream cheese icing, just cut with some cool whip!
Cream Cheese Icing
8 ounces cream cheese at room temperature
4 tbsp softened butter
1 tsp vanilla extract
1 1/4 cup powdered sugar
1 small tub of cool whip
Beat it baby! I mean, beat with a hand mixer until smooth and creamy!
When you are all done, keep refrigerated. I would suggest a couple of hours at least in the fridge before serving!
Enjoy a special holiday with family, friends!!
Your "Easter is so special to me" Chefwannabe