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Carrot Poke Cake

Carrot Poke Cake recipe
average rating

4.6 14
rate/review
prep time
20 min
total time
4 hr
makes
16
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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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