Carrot Cake Poke Cake
This Carrot Cake Poke Cake has a moist carrot cake filled with sweetened condensed milk, then topped off with a fluffy vanilla frosting.
Servings 15 Servings
Calories 605kcal
Equipment
- 9x13 baking dish
- large bowl
- Toothpick or cake tester
- straw or wooden spoon
- large mixing bowl
- Electric mixer
- Spatula
Ingredients
- 13.25 ounces carrot cake mix
- 5.1 ounces instant vanilla pudding
- 4 eggs
- ½ cup whole milk
- 1 cup sour cream
- ¾ cup oil
- 1 cup chopped pecans
- 14 ounces sweetened condensed milk
Frosting:
- 2 cups heavy cream
- ⅓ cup vanilla pudding mix
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces caramel sauce
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9” x 13” baking pan with nonstick spray and set aside.
- In a large bowl, combine the cake mix, ½ c of the dry pudding mix, 4 eggs, the milk, sour cream and oil. Beat to mix thoroughly.
- Add in the chopped pecans and mix.
- Pour into the prepared pan and place in the oven and bake for 35-40 minutes, or until a toothpick comes out cleanly.
- Remove and let the cake cook for about 10 minutes.
- Taking a straw, poke holes all over the cake and pour the sweetened condensed milk all over the top of the cake.
- Let it rest for about an hour.
- To make the frosting, pour the heavy cream and the remainder of the vanilla pudding packet, powdered sugar and vanilla into a large bowl and beat on high until peaks form.
- Spread in an even layer over the top of the cake and place in the refrigerator for about an hour.
- Once ready to serve, remove cake and drizzle caramel sauce and sprinkle the rest of the pecans over the top of the cake. Slice and serve.
Nutrition
Serving: 1Serving | Calories: 605kcal | Carbohydrates: 60g | Protein: 8g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 385mg | Potassium: 235mg | Fiber: 1g | Sugar: 48g | Vitamin A: 741IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 1mg