Caramel Carrot Poke Cake – carrot cake soaked in sweetened condensed milk and caramel and topped with a quick homemade cream cheese frosting. SO good! Great for potlucks and the holidays.
Caramel Carrot Poke Cake with Homemade Cream Cheese Frosting
ingredients:
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1 box Carrot Cake cake mix (I used Betty Crocker) plus ingredients to make cake
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1 can sweetened condensed milk
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1 (12.25-oz) jar Smucker’s caramel ice cream topping
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1 cup toffee bits
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½ cup butter, softened
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8 ounces cream cheese, softened
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4 cups confectioners’ sugar
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2 tsp vanilla extract
instructions:
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Bake cake in a 9×13-inch pan according to direction on the package.
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While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
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To make frosting: Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.
- Sprinkle half of the toffee bits over cake. Spread cream cheese frosting over the top, then sprinkle the remaining toffee bits on top. Chill.
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What size jar of caramel ice cream topping?
I used a 12.25-oz jar of Smuckers Ice Cream Topping