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.
“These Look Amazing.,Yummy and Delicious!!”
Servings: 15 people
1 box carrot cake mix
1 (3.4 oz) box instant vanilla pudding mix dry
4 large eggs
1/2 cup whole milk
1 cup sour cream
3/4 cup vegetable oil
1 1/2 cups chopped pecans optional
14 ounces sweetened condensed milk
2 cups heavy cream
1/3 cup instant cheesecake pudding mix dry
1/2 cup powdered sugar
12 ounces Salted Caramel Sauce
1/2 cup chopped pecans
- Preheat the oven to 350 degrees F and grease a 9×13-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. READ MORE