Description
This Carrot Poke Cake is a moist and flavorful dessert featuring a spiced carrot cake base soaked with sweetened condensed milk and topped with a creamy cream cheese and whipped topping. Finished with optional chopped walnuts or shredded coconut, it’s an easy yet impressive cake perfect for gatherings and special occasions.
Ingredients
Scale
Cake
- 1 box carrot cake mix (15.25 oz)
- Ingredients listed on cake box (usually eggs, oil, water)
Topping and Filling
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Optional: chopped walnuts or shredded coconut for topping
Instructions
- Bake the Cake: Prepare and bake the carrot cake in a 9×13 inch pan following the directions on the box. Once baked, allow the cake to cool for 10 minutes.
- Poke Holes: Using a fork or the handle of a spoon, poke holes all over the surface of the warm cake. This step creates pockets for the condensed milk to soak in.
- Add Sweetened Condensed Milk: Pour the 14-ounce can of sweetened condensed milk evenly over the cake, ensuring all areas are covered. Let the cake soak completely to absorb the milk.
- Prepare the Cream Cheese Topping: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Then gently fold in the whipped topping to create a light, creamy frosting.
- Spread Topping: Once the cake is cooled and condensed milk is absorbed, spread the cream cheese and whipped topping mixture evenly over the cake surface.
- Add Garnish and Chill: Sprinkle the top with optional chopped walnuts or shredded coconut for added texture and flavor. Refrigerate the cake before serving to set the topping and enhance the flavors.
Notes
- Make sure the cake is slightly warm before poking holes to allow the condensed milk to soak properly.
- Chilling the cake for at least 1-2 hours before serving improves texture and flavor.
- Substitute the whipped topping with homemade whipped cream for a fresher taste.
- For a nut-free version, omit walnuts and use shredded coconut or additional frosting.
- Store leftovers covered in the refrigerator; best consumed within 3-4 days.
