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.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking pan with non-stick spray.
- 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.
- Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely in the pan at room temperature.
- Create multiple uniform holes across the entire cake surface using a skewer or handle of a wooden spoon.
- Pour sweetened condensed milk over the cake, ensuring it penetrates the holes thoroughly. Let it absorb for 1-2 hours, preferably overnight.
- Whip heavy cream, cheesecake pudding mix, and powdered sugar until achieving a light, fluffy frosting consistency.
- Spread frosting evenly across the cake’s surface.
- Drizzle salted caramel sauce generously over the frosted cake and sprinkle chopped pecans as a final garnish.
- 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