Caramel Carrot Cake Poke Cake

Prep Time: 25 mins | Cook Time: 45 mins | Total Time: 1 hr 10 mins | Yield: 15 Servings

This Caramel Carrot Cake Poke Cake is the perfect dessert, I’m telling you! It’s a combination of sweet ingredients that will surely satisfy all your cravings! The caramel sauce is my favorite! Try this recipe now, and prepare to fall in love. Enjoy!

Ingredients:

Cake:

¾ c vegetable oil

½ c whole milk

4 large Eggs

1 c sour cream

14 oz. of sweetened condensed milk

1 ½ c chopped pecans optional

1 box carrot cake mix

1 (3.4 ounces) box of instant vanilla pudding mix dry

Frosting:

⅓ c instant cheesecake pudding mix dry

½ c powdered sugar

2 c heavy cream

Topping:

½ c chopped pecans

12 oz. of Salted Caramel Sauce

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F. Apply cooking spray to a 9×13-inch baking pan.

In a mixing bowl, add all the ingredients to the cake aside from the condensed milk. Stir until well incorporated.

Transfer the batter to the prepared baking pan and spread it evenly. Place it in the preheated oven and bake for about 40 to 45 minutes or until done.

Remove the cake from the oven and let it cool. Poke small holes on top and around the cooled cake.

Add the sweetened condensed milk on top of the cake and spread it all over. Make sure to let the holes soak the milk. Let the cake rest for at least an hour.

In a mixing bowl, add all the ingredients for the frosting. Beat until well blended. Pour the frosting over the cooled cake and spread it evenly.

Sprinkle pecans over the cake, then slice it into even servings.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days.

Nutrition Facts: