Carrot Poke Cake

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prep time

20 min

total time

4 hr

makes

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photo by:

kraft

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What You Need

1 pkg. (2-layer size) spice cake mix

2 cups shredded carrots

1/4 cup raisins

1 cup boiling water

1 pkg. (4-serving size) Jell-O Orange Jelly Powder

125 g (1/2 of 250 g pkg.) Philadelphia Brick Cream Cheese, softened

1/4 cup butter, softened

1/2 tsp. pumpkin pie spice

2 cups icing sugar

Make It

PREHEAT oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch baking dish.

BAKE 35 to 40 min. or until wooden toothpick inserted in centre comes out clean. Remove from oven. Pierce cake with large fork or skewer at 1/2-inch intervals. Meanwhile, stir boiling water into dry jelly powder 2 min. until completely dissolved. Pour evenly over cake. Refrigerate 3 hours.

BEAT cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cake. Store leftovers in refrigerator.

kraft kitchens tips

Size-Wise

At 16 servings, this delicious cake can be served for a special occasion to feed a crowd.

Substitute

Don't have pumpkin pie spice? Mix 1/4 tsp. each ground cinnamon and nutmeg and 1/8 tsp. ground ginger, then use instead of the 1/2 tsp. pumpkin pie spice.

Shortcut

Line baking dish with foil and spray with cooking spray for easier clean-up.

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This looks really great. I am going to try this recipe.
posted by reddragon024 | on 10/23/2012

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Very nice moist cake!
posted by karcyn | on 9/11/2009

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This was FANTASTIC... my husband loves carrot cake and said it was great. The icing was a bit too sweet for his liking so I'd cut back on the Icing Sugar!
posted by Corrine69 | on 9/27/2008

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Really good, the cake was nice and moist and my family loved it!
posted by a cook | on 4/30/2008

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I made this to serve at my garden club meeting. It was a big hit. Nice and moist and very tasty.
posted by a cook | on 4/12/2008

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To reduce the calorie content of this cake try slicing the cake into thirds lengthwise, then into approx. 1.25 (1/2") wide slices. Serve 2 slices per serving.
posted by lsgerm | on 4/9/2008

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made this recipe for Easter and it was delicious and oh so moist!!!!
posted by mary.grabell | on 3/27/2008

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Easy to make. Very moist. Delicious
posted by a cook | on 3/16/2008

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At last a carrot cake recipe that's not hard to make and tastes great! I've tried different recipes and haven't found one that I liked yet. I added walnut pieces as well because I don't think a carrot cake is complete without them.
posted by jagolding | on 3/13/2008

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love it...love it...love it...
posted by paula_nunes7 | on 3/1/2008