Carrot Poke Cake

For some reason, when I think of Easter desserts, I always think of carrot cake.  I love carrot cake.  Rich, delicious….and cream cheese icing? Stop it. This is definitely a lick the beater occasion!! This year, my assignment was to bring desserts to mom’s, so I am making a new version (to me) of an old classic.  Carrot Poke Cake – I saw that caramel Eagle Brand (y’all… good…just give me a spoon) and caramel ice cream topping in the ingredients list, I had to give it a try! And, naturally, I wanted to share with all of you!


Fun Fact:  What makes a poke cake a “poke” cake has nothing to do with anything related to the television mini series “Lonesome Dove” *giggle*, it’s the holes that you “poke” in the cake and then infuse with delicious filling! Now ya know……so, as my Mama would say, “Get your mind out of the gutter!” 😉


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One Carrot Cake recipe of your choice, baked and cooled.  I used Duncan Hines Decadent box mix – easy, peasy and it has real carrots and raisins in it! I love all of the decadent box mixes!

14 oz sweetened condensed milk:  I used Eagle Brand Caramel, for an extra punch of rich deliciousness!

8 oz Cool Whip

10.6 oz of Cool Whip Cream Cheese Frosting, if your local grocer carries it.  I was unable to find it, so I just grabbed a regular container of Duncan Hines Cream Cheese frosting.

6 oz (half a tub) of whipped cream cheese (must be whipped)

Approximately 1/2 cup caramel sundae sauce (or, if you’re like me, you do what you want and pour on a bunch!) I used Ghirardelli Premium Caramel Sauce.  YUMMO.  That is all.

Approximately 1 cup chopped pecans (sprinkle on as  much or as little as you like… more place for rebellion in this recipe!)


Leave the cake in the dish you baked it in.  This is not a free-standing cake.



Poke approximately 20-25 holes, spread out evenly, over the top of the cake once it has cooled.  You can use the bottom of a wooden spoon to do this.  Pour the sweetened condensed milk over the top, making sure the holes are full as much as possible.


In a large bowl, mix together the cool whip, frosting, and cream cheese until smooth.  Spread over the top of the cake.


Pour the caramel sauce over the top of the cake and sprinkle with pecans.


Refrigerate at least 4 hours, I prefer overnight.

Cut into squares to serve.




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