I can only tell you that when I took it to my son's annual big BBQ recently, it was gobbled up in no time! I know your crowd will love this incredible, decadent carrot cake as much as we did!
Better Grab A Piece While You Can...
In my adaptation of the original recipe, I used canola oil in lieu of vegetable oil. I recommend using the medium shredding blade on your food processor for grating the carrots and cutting each cleaned and peeled carrot stick in half to place into the chute of the processor.
The cake took about 45 minutes in our oven using a disposable pan. It is done when the cake springs back after lightly touching the center and a toothpick inserted into the middle comes out clean.
For the glaze, I used a full teaspoon of pure vanilla extract, as opposed to the 3/4 tsp. recommended in the original recipe. Watch the glaze carefully when cooking...it will bubble while heating. I used medium to low heat on our gas burner. In addition, for the glaze, I recommend poking holes in the cake about 1" apart with a wooden skewer.
I used light brown sugar in the frosting, and I always use salted butter in my recipes.
For the coconut topping (which one guest absolutely loved), I toasted 1/2 c. sweetened flaked coconut in the microwave in 30 second intervals. (It did take several intervals.) See My Baking Addiction for toasting coconut in the microwave, in the pan or in the oven.
Oh Man, I Can't Wait...
For the full recipe, see Julie's Gooey Cinnamon Carrot Poke Cake at Julie's Eats and Treats.
Take this amazing carrot cake to your next gathering and watch the guests line up for that sinful cake about which everyone is raving! Enjoy!
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