Sign In Chef

Log in with Facebook Log in with Google
OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Gooey Cinnamon Carrot Poke Cake + VIDEO

 
This recipe is vegetarian.vegetarian
 
One serving costs about $1

$1.00 per serving

160 people like this recipe

160 likes

This recipe is ready in 55 minutes

Ready in 55 minutes

20 vegetarian,lacto ovo vegetarian
spoonacular Score:57%

Spoonacular Score: 57%

 

The recipe Gooey Cinnamon Carrot Poke Cake + VIDEO can be made in approximately 55 minutes. This recipe serves 20. One serving contains 23 calories, 0g of protein, and 1g of fat. For 5 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, brown sugar, ground cinnamon, and a few other things to make it today. 160 people found this recipe to be scrumptious and satisfying. It is brought to you by Julies Eats and Treats. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is good. Users who liked this recipe also liked Gooey Cinnamon Carrot Poke Cake, Gooey Cinnamon Carrot Poke Cake, and Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
some
some baking soda
baking soda
some
some brown sugar
brown sugar
some
some butter
butter
some
some buttermilk
buttermilk
some
some carrots
carrots
some
some coconut
coconut
some
some light corn syrup
light corn syrup
some
some cream cheese
cream cheese
some
some eggs
eggs
some
some flour
flour
some
some ground cinnamon
ground cinnamon
some
some pineapple
pineapple
some
some powdered sugar
powdered sugar
some
some salt
salt
some
some sugar
sugar
some
some sweetened coconut
sweetened coconut
some
some vanilla extract
vanilla extract
some
some vegetable oil
vegetable oil
some baking soda
some
baking soda
some brown sugar
some
brown sugar
some butter
some
butter
some buttermilk
some
buttermilk
some carrots
some
carrots
some coconut
some
coconut
some light corn syrup
some
light corn syrup
some cream cheese
some
cream cheese
some eggs
some
eggs
some flour
some
flour
some ground cinnamon
some
ground cinnamon
some pineapple
some
pineapple
some powdered sugar
some
powdered sugar
some salt
some
salt
some sugar
some
sugar
some sweetened coconut
some
sweetened coconut
some vanilla extract
some
vanilla extract
some vegetable oil
some
vegetable oil

Equipment

sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

Read the detailed instructions on Julies Eats and Treats

Price Breakdown

Cost per Serving: $0.99
Ingredient
some baking soda
some brown sugar
some butter
some buttermilk
some carrots
some coconut
some light corn syrup
some cream cheese
some eggs
some flour
some ground cinnamon
some pineapple
some powdered sugar
some salt
some sugar
some sweetened coconut
some vanilla extract
some vegetable oil
Price
$0.04
$0.26
$0.86
$0.04
$2.25
$0.44
$0.14
$0.21
$4.80
$0.20
$1.63
$5.45
$0.51
$0.01
$0.33
$0.16
$1.49
$1.00
$19.81

Tips

Health Tips

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • get more cooking tips

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

Disclaimer

Nutritional Information

Quickview
461 Calories
7g Protein
26g Total Fat
51g Carbs
8% Health Score
Limit These
Calories
461
23%

Fat
26g
41%

  Saturated Fat
18g
118%

Carbohydrates
51g
17%

  Sugar
37g
41%

Cholesterol
175mg
59%

Sodium
622mg
27%

Alcohol
0.34g
2%

Get Enough Of These
Protein
7g
16%

Vitamin A
11123IU
222%

Manganese
1mg
72%

Vitamin C
43mg
53%

Selenium
17µg
25%

Fiber
5g
21%

Vitamin B2
0.31mg
18%

Folate
64µg
16%

Phosphorus
141mg
14%

Vitamin B6
0.27mg
14%

Vitamin K
13µg
13%

Vitamin B1
0.19mg
13%

Potassium
422mg
12%

Iron
2mg
11%

Vitamin B5
1mg
11%

Copper
0.22mg
11%

Vitamin E
1mg
11%

Calcium
86mg
9%

Vitamin B3
1mg
8%

Magnesium
30mg
8%

Zinc
1mg
7%

Vitamin B12
0.41µg
7%

Vitamin D
0.97µg
6%

covered percent of daily need

Related Recipes