Caramel Carrot Cake Poke Cake Food
CARAMEL CARROT CAKE POKE CAKE
This Caramel Carrot Cake Poke Cake is so sweet and delicious, you'll never want any other carrot cake again! Baked to perfection and saturated in sweetened condensed milk, then topped with fluffy frosting and drenched in caramel sauce.
Provided by Rebecca Hubbell
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F and grease a 9x13-inch baking pan with cooking spray and set aside.
- Combine cake ingredients except for sweetened condensed milk and mix until combined. Pour batter into the prepared pan. Bake for 40 to 45 minutes.
- Let the cake cool completely in the pan. Once the cake has cooled, use a skewer to poke holes all over the cake.
- Pour the sweetened condensed milk over the top of the cake and let sit for at least 1 hour up to overnight.
- Once the cake has set, whip together the frosting ingredients until light and fluffy in a large bowl with a hand mixer or in a stand mixer fitted with a whisk attachment, evenly spread the frosting over the cake.
- Pour the Caramel Sauce over the frosting and top it with chopped pecans. Slice and serve. Store leftover cake covered in plastic wrap or aluminum foil in the fridge for up to 2 days.
Nutrition Facts : Calories 648 kcal, Carbohydrate 67 g, Protein 7 g, Fat 40 g, SaturatedFat 21 g, Cholesterol 105 mg, Sodium 438 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
SALTED CARAMEL-CARROT POKE CAKE
Calling all carrot cake lovers looking for an easy upgrade to the classic dessert! With the addition of fresh carrot and a salted caramel sauce, this dessert takes carrot cake to a whole new level.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Pour into pan.
- Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
- While cake is still warm, evenly pour and gently spread 3/4 cup caramel sauce over cake, working back and forth to fill holes. Rap pan on counter several times to help caramel sauce flow down holes. Refrigerate 2 hours.
- When ready to serve, in large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in vanilla and powdered sugar until frosting is smooth and creamy. Drop frosting by spoonfuls; spread evenly on top of cake. Drizzle 2 tablespoons caramel sauce over top.
- Cut into 4 rows by 3 rows. Sprinkle with sea salt, if desired. Cover and store remaining cake in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 80 g, Cholesterol 105 mg, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 58 g, TransFat 0 g
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