Ingredients:

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup packed Brown Sugar
  • 2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1 tsp Fine Sea Salt
  • 4 Large Eggs, room temperature
  • 1 cup Vegetable Oil or Canola Oil
  • 1 tsp Vanilla Extract
  • 2 cups finely Grated Carrots
  • 1/2 cup Chopped Walnuts or Pecans (optional)
  • 1/2 cup Raisins or Sultanas (optional)
  • 1 box (3.4 oz) Instant Vanilla Pudding Mix
  • 2 cups Cold Whole Milk
  • 8 oz block Full-fat Cream Cheese, softened
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 3 cups sifted Icing Sugar (Confectioners' Sugar)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Lemon Zest (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch pan, or line it with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking soda, salt, cinnamon, and nutmeg.
  3. Combine Wet Ingredients: In a separate medium bowl, lightly whisk the eggs, oil, and vanilla extract until just combined.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  5. Fold in Carrots: Gently fold in the grated carrots (and optional nuts/raisins). Pour batter into the prepared pan and level the surface.
  6. Bake: Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean. Cool on a wire rack for 10–15 minutes until warm to the touch, but not piping hot.
  7. Prepare Pudding: While the cake is cooling, whisk together the instant pudding mix and the cold whole milk for about 2 minutes until slightly thickened.
  8. Poke the Cake: Using a wooden skewer or chopstick, poke deep holes (about 1 inch apart) across the entire warm surface of the cake.
  9. Pour and Soak: Immediately pour the prepared pudding mixture slowly and evenly over the top, ensuring the liquid flows into all the holes.
  10. Chill: Cover the pan loosely and transfer the cake to the refrigerator. Chill for a minimum of 4 hours, or ideally overnight, allowing the pudding to fully set and be absorbed by the sponge.
  11. Prepare Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the sifted icing sugar, mixing on low speed until incorporated, then increase speed until light and fluffy. Beat in the vanilla and optional lemon zest.
  12. Frost and Serve: Once the cake is properly chilled and the pudding is set, spread the cream cheese frosting evenly over the top. Slice and serve directly from the pan.