April 4, 2015

carrot cake poke cake

last year I made the delicious carrot cake poke cake and it was so good, that I made it for our family Easter dinner again! and this time I took a picture of it!!

Carrot Cake Poke Cake
Followed from Something Swanky
I used a boxed Betty Crocker Carrot Cake. I was able to find the Cream Cheese Cool Whip frosting, and don't go without. The topping on this cake will make you die and then wake up, and eat some more. I did not use nuts on top, because some of our friends are allergic.

  • The 9x13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
  • 14 oz sweetened condensed milk
  • 8 oz Cool Whip
  • 10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn't)
  • 6 oz (half a tub) of whipped cream cheese (must be whipped)
  • Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you'd like)
  • Approx. 1 cup chopped pecans (sprinkle on as much or as little as you'd like)
  1. Leave the cake in the dish it was baked in-- this is not a free standing cake.
  2. Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
  3. In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
  4. Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
  5. Refrigerate for at least 4 hours, really overnight is best.
  6. Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).
cool whip frosting is not the same thing as cool whip, but located right next to each other. I was able to find it last year, but it wasn't available this yer, so I don't know if they stopped making it?? anyways, I just made a basic cream cheese/cool whip frosting, and it was still delish... but what isn't when it has cream cheese! right?

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