Caramel Carrot Cake Poke Cake
This 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 fluffy frosting and drenched in caramel sauce.
Servings: 15 people
Preheat the oven to 350 degrees F and grease a 9x13-inch baking pan with cooking spray and set aside.
Combine cake ingredients except for sweetened condensed milk and mix until combined. Pour batter into the prepared pan. Bake for 40 to 45 minutes.
Let the cake cool completely in the pan. Once the cake has cooled, use a skewer to poke holes all over the cake.
Pour the sweetened condensed milk over the top of the cake and let sit for at least 1 hour up to overnight.
Once the cake has set, whip together the frosting ingredients until light and fluffy in a large bowl with a hand mixer or in a stand mixer fitted with a whisk attachment, evenly spread the frosting over the cake.
Pour the Caramel Sauce over the frosting and top it with chopped pecans. Slice and serve. Store leftover cake covered in plastic wrap or aluminum foil in the fridge for up to 2 days.
- This cake is best when frosted the day of serving but you can prep the cake through Step 4 and add the frosting and caramel just before serving to save time.
Calories: 648kcal | Carbohydrates: 67g | Protein: 7g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 105mg | Sodium: 438mg | Potassium: 265mg | Fiber: 2g | Sugar: 36g | Vitamin A: 735IU | Vitamin C: 1.2mg | Calcium: 223mg | Iron: 1.4mg