Ingredients:

  • 2 ¼ cups All-Purpose Flour (sifted)
  • 1 ¾ cups Granulated Sugar
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 teaspoon Salt
  • 4 Large Eggs (room temperature)
  • 1 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 2 cups (packed) Grated Carrots
  • 1 cup Chopped Pecans or Walnuts (toasted, optional)
  • 1 standard box (3.4 oz / 96g) Instant Vanilla Pudding Mix
  • 2 cups Whole Milk (cold)
  • 8 tablespoons Unsalted Butter (softened)
  • 8 ounces Cream Cheese (softened)
  • 3 ½ cups Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract (for frosting)
  • ¼ teaspoon Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, lightly beat the eggs, then whisk in the oil and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed just until barely combined. Do not overmix.
  5. Gently fold in the grated carrots and nuts using a spatula.
  6. Pour batter into the prepared pan, smooth the top, and bake for 30–35 minutes, or until a wooden skewer inserted near the centre comes out clean.
  7. Let the cake cool in the pan for 15 minutes. While warm, poke holes about 1 inch apart all over the surface of the cake using a skewer or chopstick, going nearly to the bottom.
  8. Prepare the pudding filling by whisking the instant pudding mix and cold milk according to package directions. Let it sit for 5 minutes to thicken slightly.
  9. Pour the entire pudding mixture evenly over the warm, poked cake, ensuring the liquid seeps into all the holes.
  10. Cover the cake loosely and refrigerate for at least 2 hours (or ideally 4) to allow the pudding to set fully.
  11. To make the frosting, beat the softened butter and cream cheese until smooth. Gradually beat in the sifted powdered sugar, vanilla, and salt until light and fluffy.
  12. Spread the cream cheese frosting evenly over the completely chilled Pudding Poke Carrot Cake. Slice and serve.