This Sea Salt Caramel Carrot Cake Poke Cake is so sweet and delicious, you’ll never want any other carrot cake again! Baked to perfection and saturated in sweetened condensed milk, then topped with a fluffy frosting and drenched in caramel sauce.
I hope everyone had a wonderful Easter or at least a great day with their families! I know most associate Carrot Cake with Easter, but I think it’s a great dessert that can be served all year round! This particular Carrot Cake is a Poke Cake which means it’s had holes poked in it and then drenched in Sweetened Condensed Milk. Then it’s topped with frosting and in this case Sea Salt Caramel Sauce from Stonewall Kitchen and some chopped pecans.
I had never made or had a Poke Cake before this one and now I understand why they are so popular, they’re incredibly moist and delicious and let’s just try to forget about the fact that they’re pretty much waistline suicide.
If you’ve been reading the blog for a while, then you know I have a slight obsession with Stonewall Kitchen products. I was super excited to partner with them again for a Spring/Summer Series after the Fall/Winter Series was so successful! You might remember my Banoffee Pie and Wild Maine Blueberry Pancakes in a Jar which were pretty popular.
The Sea Salt Caramel Sauce was the perfect touch to this cake, the combination of sweet and salty was so delicious. I loved the way everything came together and the slight crunch of the pecans was great for the texture of the cake. Everyone loved this cake and I think almost everyone had seconds!
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