Description
This carrot cake poke cake is ultra-moist and rich, soaked with a sweet caramel milk mixture and topped with creamy frosting, coconut, and walnuts.
Ingredients
- 1 box carrot cake mix (plus ingredients required to prepare it)
- 14 oz sweetened condensed milk
- 1/2 cup caramel sauce
- Pinch of cinnamon
- 16 oz cream cheese frosting
- 1/2 cup chopped walnuts
- 1/2 cup sweetened coconut flakes
Instructions
- Prepare and bake the carrot cake according to package directions in a 9×13-inch pan. Allow the cake to cool completely.
- Using the handle of a wooden spoon or similar tool, poke holes evenly across the surface of the cake.
- In a bowl, mix together the sweetened condensed milk, caramel sauce, and cinnamon.
- Pour the mixture evenly over the cake, ensuring it fills the holes. Refrigerate for about 1 hour to allow it to soak in.
- Spread the cream cheese frosting evenly over the chilled cake.
- Return the cake to the refrigerator for another hour to set.
- Before serving, sprinkle the top with chopped walnuts and sweetened coconut flakes.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Toast the coconut flakes for added flavor and texture.
- Pecans can be used instead of walnuts if preferred.
- Serve chilled for best texture and taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
