Caramel Carrot Cake
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 and some chopped pecans.
Watch How to Make This Carrot Cake in the Video Below!
- Preheat 350 F.
Combine cake ingredients except for sweetened condensed milk and mix until combined.
Pour batter into a greased 9 x 13-inch pan.
Bake for 40 to 45 minutes.
- Let cake cool completely. Do not remove cake from pan, it cannot stand on its own.
Once the cake has cooled, use a skewer to evenly poke the cake about 25 to 40 times.
Pour sweetened condensed milk over the cake and let set overnight.
- Once the cake has set, whip together frosting ingredients until light and fluffy, evenly spread frosting over the cake.
Heat opened Sea Salt Caramel Sauce jar in the microwave for 20 to 30 seconds.
- Pour Sea Salt Caramel Sauce over the frosting and top it with chopped pecans.