The Most Irresistible Caramel Carrot Cake Poke Cake Recipe Ever

Sweet memories often bloom from unexpected kitchen adventures, like this caramel carrot cake poke cake that promises delightful surprises.

Layers of moist goodness await passionate dessert enthusiasts.

Creamy caramel seeps into tender cake crumbs, creating magical moments of pure indulgence.

Rich spices dance through each bite, whispering hints of cinnamon and warmth.

Soft textures meld with decadent drizzles, promising a dessert that feels like a comforting embrace.

Baking this treat connects you to generations of home cooks who understand that love is best expressed through carefully crafted sweets.

Prepare to fall in love with a dessert that turns ordinary ingredients into an extraordinary experience.

What Makes Caramel Carrot Cake Poke Cake a Decadent Dessert

• Crush Flavor Complexity: Layers of caramel, carrot cake, and cheesecake frosting combine into a decadent dessert that delivers multiple taste experiences in every single bite.
• Simplify Baking Process: Using a cake mix and prepared ingredients significantly reduces preparation time, making this recipe accessible for bakers of all skill levels without compromising on gourmet taste.
• Create Crowd-Pleasing Dessert: The combination of sweet caramel, creamy frosting, and classic carrot cake flavors makes this recipe perfect for potlucks, family gatherings, and special celebrations where everyone craves a delicious treat.
• Customize with Ease: Optional ingredients like pecans allow personal touches, enabling home bakers to adjust the recipe to their preferences or dietary needs while maintaining the core deliciousness of the dessert.

Ingredients for Caramel Carrot Cake Poke Cake

• Carrot Cake Mix: A convenient mix that provides the primary cake foundation.
• Instant Vanilla Pudding Mix: Adds moisture and enhances the cake's texture.
• Eggs: Provide structure and richness to the cake batter.
• Whole Milk: Contributes to the cake's creamy and soft consistency.
• Sour Cream: Adds tanginess and helps create a moist cake.
• Vegetable Oil: Ensures the cake remains tender and soft.
• Pecans: Optional ingredient that adds a delightful crunch and nutty flavor.

• Sweetened Condensed Milk: Creates a rich, sweet layer that soaks into the cake.

• Heavy Cream: Provides a light and fluffy base for the frosting.
• Instant Cheesecake Pudding Mix: Adds a creamy cheesecake flavor to the frosting.
• Powdered Sugar: Sweetens and helps stabilize the frosting.
• Salted Caramel Sauce: Adds a delicious sweet and salty drizzle.
• Chopped Pecans: Serves as a crunchy garnish for the finished cake.

How to Bake Caramel Carrot Cake Poke Cake

Step 1: Prepare Oven and Baking Pan

Set the oven to 350°F. Spray a 9×13-inch baking pan with non-stick cooking spray to prevent sticking.

This ensures easy cake removal later.

Step 2: Create Cake Batter

• Carrot cake mix
• Instant vanilla pudding mix
• Eggs
• Whole milk
• Sour cream
• Vegetable oil
• Chopped pecans (optional)

Combine all ingredients in a large mixing bowl.

Blend until the batter becomes smooth and consistent. Pour the mixture into the prepared baking pan, spreading evenly with a spatula.

Step 3: Bake the Cake

Place the pan in the preheated oven. Bake for 40-45 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.

Step 4: Cool and Poke Holes

Remove the cake from the oven and let it cool completely at room temperature.

Once cooled, use a skewer or fork to create evenly spaced holes across the entire cake surface.

Step 5: Soak with Condensed Milk

Pour sweetened condensed milk over the cake, ensuring it fills the holes thoroughly.

Let the cake absorb the milk for at least 1 hour, or ideally overnight for maximum flavor.

Step 6: Prepare Creamy Frosting

• Heavy cream
• Instant cheesecake pudding mix
• Powdered sugar

Mix until the frosting becomes light and fluffy.

Spread evenly over the cake’s surface.

Step 7: Final Touches

Drizzle salted caramel sauce over the frosted cake.

Sprinkle chopped pecans on top for added crunch. Cut into servings and enjoy!

Store leftover cake in the refrigerator, covered, for up to 2 days.

Pro Tips for Moist and Flavorful Caramel Carrot Cake Poke Cake

• Use room temperature eggs for smoother cake batter and better mixing consistency.
• Opt for fresh, finely grated carrots to enhance the cake's moisture and natural sweetness.
• Toast pecans before adding to the batter for a deeper, nuttier flavor profile.
• Allow cake to cool completely before creating holes to prevent structural damage.
• Cover and refrigerate overnight for maximum flavor absorption and improved texture.

Variations on Caramel Carrot Cake Poke Cake

• Gluten-Free Carrot Cake Poke Cake: Replace the carrot cake mix with a gluten-free alternative, using almond flour or a certified gluten-free cake mix. Ensure all other ingredients are also gluten-free certified.
• Vegan Caramel Carrot Cake: Swap eggs with flax eggs, use coconut milk instead of whole milk, and replace sour cream with coconut yogurt. Utilize vegan caramel sauce and dairy-free whipped topping for frosting.
• Low-Sugar Carrot Cake Option: Substitute regular sweetened condensed milk with a sugar-free version. Use a sugar-free pudding mix and replace powdered sugar with a stevia-based alternative in the frosting.

Pairing Ideas for Caramel Carrot Cake Poke Cake

• Select a rich, medium-roast coffee with subtle caramel undertones to enhance the cake's sweet notes and cut through its creamy texture.
• Choose a late-harvest Riesling or moscato, whose honeyed sweetness will beautifully mirror the cake's caramel and pecan elements.
• Serve alongside a scoop of vanilla bean ice cream, which provides a cool, smooth counterpoint to the warm, spiced cake layers.
• Add a mint tea or chamomile brew to cleanse the palate and balance the dessert's rich, decadent profile.

Storage Advice for Caramel Carrot Cake Poke Cake

• Refrigerate: Store the cake in an airtight container and keep it in the refrigerator for up to 3-4 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Freeze: Wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
• Reheat Refrigerated Cake: Bring the cake to room temperature for about 30 minutes before serving. For a warm slice, microwave individual portions for 10-15 seconds on low power to maintain moisture and texture.
• Room Temperature: Leave the cake out for no more than 2 hours. If the room is warm, refrigerate immediately to prevent spoilage and maintain food safety.

FAQs

• Can I make this cake without pecans?

Yes, you can easily omit pecans or substitute with other nuts like walnuts or simply skip nuts altogether without affecting the cake’s overall texture and flavor.

• Is it necessary to use instant pudding mixes?

The pudding mixes help create moisture and enhance the cake’s richness. If unavailable, you can use vanilla pudding or skip it, but the texture might slightly change.

• How do I know if the caramel sauce is salted or not?

Check the label when purchasing caramel sauce. If unsure, add a pinch of salt to regular caramel sauce to achieve the salted caramel effect.

• Can I use a different cake mix instead of carrot cake mix?

While carrot cake mix works best, you could experiment with spice cake or yellow cake mix, but the flavor profile will differ from the original recipe.

Caramel Carrot Cake Poke Cake Recipe

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4.5 from 29 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Rich caramel carrot cake poke cake blends classic dessert comfort with innovative baking techniques. Sweet layers of moist spiced cake and creamy caramel create an irresistible treat you won’t want to miss.

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Ingredients

Scale 1x2x3x

• 1 package premium carrot cake mix
• 1 package (3.4 oz) instant vanilla pudding mix (unprepared)
• 14 oz sweetened condensed milk
• 4 large eggs (room temperature)
• 3/4 cup vegetable oil
• 1 cup sour cream
• 1/2 cup whole milk
• 1 1/2 cups pecans (finely chopped, optional)
• 2 cups heavy cream
• 1/3 cup instant cheesecake pudding mix (unprepared)
• 1/2 cup powdered sugar
• 12 oz salted caramel sauce
• 1/2 cup pecans (finely chopped)

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Instructions

1. Preheat the oven to 350°F and coat a 9×13-inch baking pan with non-stick spray.
2. In a large bowl, blend carrot cake mix, vanilla pudding mix, eggs, milk, sour cream, vegetable oil, and pecans until smooth. Pour batter into prepared pan, spreading evenly.
3. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
4. Allow cake to cool completely in the pan at room temperature.
5. Create multiple uniform holes across the entire cake surface using a skewer or handle of a wooden spoon.
6. Pour sweetened condensed milk over the cake, ensuring it penetrates the holes thoroughly. Let it absorb for 1-2 hours, preferably overnight.
7. Whip heavy cream, cheesecake pudding mix, and powdered sugar until achieving a light, fluffy frosting consistency.
8. Spread frosting evenly across the cake’s surface.
9. Drizzle salted caramel sauce generously over the frosted cake and sprinkle chopped pecans as a final garnish.
10. Cut into servings and refrigerate any leftovers in a sealed container for up to 2 days.

Notes

• Swap out regular cake mix for gluten-free alternatives to accommodate dietary restrictions, ensuring everyone can enjoy this delectable dessert.
• Reduce sugar content by using sugar-free pudding mixes and low-fat dairy products for a lighter version without compromising flavor.
• Toast pecans before adding to the batter to enhance their nutty flavor and provide a delightful crunch that elevates the cake’s texture.
• Create a dairy-free adaptation by substituting milk with almond milk, coconut cream for sour cream, and using a non-dairy whipped topping instead of heavy cream frosting.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 488 kcal
• Sugar: 36 g
• Sodium: 317 mg
• Fat: 31 g
• Saturated Fat: 9 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.3 g
• Carbohydrates: 49 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 76 mg