Description

This Carrot Cake Poke Cake is a delightful twist on traditional carrot cake, featuring a moist cake base soaked with a luscious caramel and sweetened condensed milk mixture. It’s topped with a creamy homemade cream cheese frosting and crunchy toffee bits for an irresistible texture contrast. Perfect for celebrations or a sweet everyday treat, this cake is sure to impress with its rich flavor and decadent layers.

Ingredients

Scale

Cake:

1 box Carrot Cake cake mix (plus ingredients required to make the cake as per box instructions)

Soaking Mixture:

1 (14-oz) can sweetened condensed milk
1 (12.25-oz) jar Smucker’s caramel ice cream topping

Frosting:

½ cup butter, softened
1 (8-oz) package cream cheese, softened
4 cups powdered sugar
2 tsp vanilla extract

Topping:

1 cup toffee bits

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Instructions

Bake the Cake: Preheat your oven and prepare a 9×13-inch pan as directed on your carrot cake mix box. Make the cake batter following the package instructions and bake until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to remain hot.
Prepare Soaking Mixture and Poke Cake: While the cake is baking, combine the sweetened condensed milk and caramel ice cream topping in a bowl, stirring well to blend into a smooth mixture. Once the cake is hot, use a fork or straw to poke holes evenly all over the surface. Carefully pour the milk and caramel mixture over the warm cake, making sure it seeps into the holes. Set the cake aside to cool completely.
Make the Cream Cheese Frosting: In a mixing bowl, beat together the softened butter and cream cheese until smooth and well combined. Gradually add the powdered sugar and then the vanilla extract, beating until the frosting is creamy and fluffy.
Assemble the Cake: Sprinkle half of the toffee bits evenly over the cooled soaked cake. Spread the cream cheese frosting evenly on top of the toffee layer. Finally, sprinkle the remaining toffee bits on the frosting for an added crunch and decorative finish. Refrigerate the cake to chill before serving.

Notes

Use a straw or fork for poking holes to ensure the soaking mixture penetrates well into the cake.
Make sure the cake is still warm when pouring the milk and caramel mixture for optimal absorption.
Chill the cake at least 1 hour before serving for best flavor and texture.
Toffee bits can be substituted with chopped nuts or crushed caramel candies for variation.
Use full-fat cream cheese and butter for the richest frosting consistency.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American