Golden Spring Carrot Poke Cake

🥕 Golden Spring Carrot Poke Cake
🧾 Ingredients
For the cake:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp nutmeg (optional)
½ tsp salt
1 cup granulated sugar
½ cup brown sugar
1 cup vegetable oil
4 large eggs
2 cups finely grated carrots
½ cup crushed pineapple (drained slightly)
1 tsp vanilla extract
For the creamy filling:
1 can (397g) sweetened condensed milk
½ cup evaporated milk (or regular milk)
½ tsp vanilla extract
For the frosting:
225g cream cheese (softened)
½ cup butter (softened)
2 cups powdered sugar
1 tsp vanilla extract
Optional toppings:
Chopped walnuts or pecans
Shredded coconut
Extra grated carrot (for decoration)
👩‍🍳 Instructions

1. Bake the cake:
   Preheat oven to 175°C (350°F).
   Grease a 9×13-inch baking pan.
   In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
   In another bowl, whisk sugars, oil, and eggs until smooth.
   Stir in carrots, pineapple, and vanilla.
   Combine wet and dry ingredients—mix just until combined.
   Pour into pan and bake for 30–35 minutes (until a toothpick comes out clean).
2. Poke & soak:
   Let cake cool for about 10–15 minutes (still warm).
   Use a fork or wooden spoon handle to poke holes all over the cake.
   Mix condensed milk, evaporated milk, and vanilla.
   Slowly pour over the cake so it seeps into the holes.
   Let cool completely (this is the secret to that ultra-moist texture!).
3. Make the frosting:
   Beat cream cheese and butter until smooth.
   Add powdered sugar gradually.
   Mix in vanilla until fluffy and creamy.
4. Assemble:
   Spread frosting over the cooled cake.
   Sprinkle with nuts or coconut if desired.
   Chill for at least 1 hour before serving (even better overnight!).