“`html
Carrot Poke Cake – Totally Over the Top
If you’re searching for a delightful new Easter dessert to try this spring, this easy Carrot Cake Poke Cake recipe is the ultimate treat for your family. Filled with white chocolate pudding and topped with cream cheese frosting, this super moist carrot cake is irresistibly delicious!
Why You’ll Love This Recipe
Carrot Cake with Cream Cheese Frosting is a classic Easter dessert. This year, add a fun twist by turning it into a perfectly moist, homemade poke cake filled with white chocolate pudding. While many recipes rely on boxed cake mixes and canned cream cheese frosting for simplicity, there’s something special about making a cake from scratch, especially for holiday gatherings like Easter dinner or brunch.
Though I’ve baked many cakes with various flavors, I haven’t had much experience with carrot cakes. I used to avoid carrot desserts, thinking they’d taste too much like carrots. How wrong I was! After trying carrot cake, I realized what I’d been missing. Baked goods with carrots taste amazing, and you won’t even notice the carrot flavor.
Kitchen Equipment You’ll Need
- 9×13-inch baking dish
- Wooden spoon
- Large mixing bowl
- Hand mixer
Ingredients
- The 9×13 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 available)
- 6 oz (half a tub) of whipped cream cheese (must be whipped)
- Approx. 1/2 cup caramel sundae sauce (adjust to taste)
- Approx. 1 cup chopped pecans (adjust to taste)
Step-by-Step Instructions
- Leave the cake in the dish it was baked in—this is not a free-standing cake.
- Poke approximately 20-25 holes, evenly spread, over the top of the cake using the bottom of a wooden spoon.
- Pour the sweetened condensed milk over the cake, ensuring it fills the holes as much as possible.
- In a large bowl, use a hand mixer to beat together the Cool Whip, Cool Whip frosting, and whipped cream cheese until smooth. Spread this mixture over the top of the cake.
- Drizzle the caramel sauce over the cake, then sprinkle with chopped pecans.
- Refrigerate for at least 4 hours, but overnight is best for optimal flavor.
- Cut into 12 squares to serve (each serving is quite large, so you may cut smaller pieces if desired).
Tips for Success
- Ensure the cake is completely cooled before poking holes and adding the milk.
- Refrigerating overnight allows the flavors to meld beautifully.
Additional Tips or Variations
- Try adding shredded coconut or raisins to the cake batter for extra texture and flavor.
- For a nut-free version, simply omit the pecans.
Nutritional Highlights (Per Serving)
While the exact nutritional values will depend on the specific ingredients used, this cake is rich in flavor and should be enjoyed in moderation.
Frequently Asked Questions (FAQ)
Can I use homemade carrot cake instead of a box mix?
Absolutely! A homemade carrot cake will add a personal touch and enhance the flavor even further.
Can I make this cake ahead of time?
Yes, making it a day ahead is actually recommended to allow the flavors to fully develop.
What if I can’t find whipped cream cheese?
You can whip regular cream cheese with a mixer until it achieves a fluffy consistency.
Conclusion
This Carrot Poke Cake is a fun and delicious way to celebrate Easter or any special occasion. With its moist texture and delightful flavors, it’s sure to be a hit with your family and friends. Give it a try and let us know how it turns out! We’d love to hear about your experience and any creative variations you come up with. Enjoy!
“`