Carrot Poke Cake
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Are you in the mood for something sweet? These creamy sweetened condensed milk carrot cake muffins are a winner for the whole family.
Prep time
15 min
Cook time
25 min
Serves
20
INGREDIENTS
INGREDIENTS FOR
20 SERVINGS
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METHOD
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Preheat oven to 180°C/160°C fan forced. Line 20 holes from two 12-hole (1/3 cup/80mL) muffin pans with paper cases.
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In a large bowl sift flours, bicarbonate of soda, cinnamon, nutmeg, caster sugar. Fold in carrot.
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In a large jug or mixing bowl, whisk vegetable oil, eggs, sour cream, and vanilla extract until smooth.
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Mix wet mixture into dry, stir until combined, divide mixture among prepared paper cases. Bake for 20 minutes, or until an inserted skewer comes out clean). Cool 3-4 minutes.
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Whilst cakes are still warm, use the end of a wooden spoon to make a hole in each cupcake – note you only want the holes to be about half the depth of the cupcake. Squeeze NESTLÉ Sweetened Condensed Milk Squeezy into each hole, stand a few minutes, and repeat until the condensed milk no longer soaks into the cake and is visible in the hole.
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Meanwhile to make cream cheese frosting; using an electric mixer; beat butter, sugar and vanilla; for two minutes or until light and creamy. Add cream cheese and NESTLÉ Sweetened Condensed Milk Squeezy and beat for a further 2 minutes. Place mixture into a piping bag fitted with a large star nozzle. Pipe over cooled cupcakes. Sprinkle with chopped pecans or walnuts.
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