Carrot Cake Poke Cake Recipe – carrot cake soaked in sweetened condensed milk and caramel and topped with a quick homemade cream cheese frosting. SO good! Boxed carrot cake mix, vegetable oil, eggs, water, caramel sauce, sweetened condensed milk, butter, cream cheese, powdered sugar, vanilla extract, and toffee bits. Effortless to make and tastes AMAZING! This is a great dessert for potlucks and Easter dinner.
Bake cake in a 9x13-inch pan according to direction on the package.
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.
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.
Notes:
Can I make poke cake in advance? Yes! This cake is actually better the day after you make it. Letting it sit in the fridge overnight gives the cake time to soak up all that yummy caramel sauce and sweetened condensed milk. It is hard to wait overnight to eat the cake, but it really is better if you can muster up the will power to wait.
Add a dash of cinnamon or nutmeg to the cake batter or frosting for extra flavor.
Can substitute chopped pecans or walnuts for toffee bits. Chopped white chocolate or coconut is also delicious.
Store the cake dish covered in the fridge. The cake will keep 3 to 4 days.