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.
Sea Salt Caramel Carrot Cake Poke Cake
A fun and delicious twist on the classic carrot cake!
- 2 cups Heavy Cream
- 1/3 cup Instant Cheesecake Pudding
- 1/2 cup Confectioners' Sugar
- Stonewall Kitchen Sea Salt Caramel Sauce
- 1/2 cup Chopped Pecans
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 40-45 minutes.
Let cake cool completely. Do not remove cake from pan, it cannot stand on its own.
Once cake has cooled, use a skewer to evenly poke the cake about 25 - 40 times.
Pour sweetened condensed milk over the cake and let set over night.
Once 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 - 30 seconds.
Pour Sea Salt Caramel Sauce over the frosting and top it with chopped pecans.
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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