Description
This Carrot Poke Cake is a moist, creamy dessert that combines the flavors of carrot cake with a luscious cream cheese topping. It’s an easy and delicious treat that’s perfect for any occasion!
Ingredients
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1 box carrot cake mix (15.25 oz)
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Ingredients listed on cake box (usually eggs, oil, water)
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1 (14 oz) can sweetened condensed milk
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1 (8 oz) package cream cheese (softened)
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1 cup powdered sugar
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1 tsp vanilla extract
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1 (8 oz) tub whipped topping (like Cool Whip)
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Optional: chopped walnuts or shredded coconut for topping
Instructions
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Bake carrot cake in a 9×13″ pan as directed on the box. Let cool for 10 minutes.
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Use a fork or handle of a spoon to poke holes all over the cake.
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Pour condensed milk evenly over the cake. Let it soak in completely.
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Beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped topping.
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Spread the cream cheese topping over the cooled cake.
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Sprinkle with walnuts or coconut if desired. Chill before serving.
Notes
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You can refrigerate the cake for a few hours or overnight for better flavor.
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For a dairy-free version, substitute the cream cheese and whipped topping with dairy-free alternatives.
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Chopped nuts or shredded coconut are optional but add a nice texture and extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (assuming 12 servings)
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 30mg