Description
This Carrot Poke Cake is a luscious twist on traditional carrot cake, featuring moist cake infused with a creamy sweetened condensed milk and cream cheese mixture. The cake is topped with light whipped topping frosting and finished with crunchy toasted walnuts, making it a perfect dessert for gatherings or special occasions.
Ingredients
Scale
Cake
- 1 box carrot cake mix + ingredients listed on the box (typically eggs, oil, and water)
Filling
- 2 (8-ounce) packages brick-style cream cheese (room temperature)
- 1 (14-ounce) can sweetened condensed milk
Frosting
- 1 (8-ounce) tub whipped topping (thawed)
Topping
- 1/2 cup toasted walnuts (finely chopped)
Instructions
- Preheat and Prepare Pan: Preheat the oven according to the carrot cake mix box instructions. Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Bake Cake: Prepare and bake the carrot cake following the package directions. Once baked, allow the cake to cool completely in the pan to ensure the filling can be absorbed properly without melting the frosting later.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the cooled cake. This allows the cream cheese mixture to seep deeply into the cake.
- Make Cream Cheese Mixture: In a medium-sized bowl, beat the room temperature cream cheese until smooth. Gradually add the sweetened condensed milk, mixing until the mixture is fully combined and creamy.
- Add Filling: Pour half of the cream cheese mixture evenly over the cake, gently spreading it so it can penetrate the holes created previously.
- Prepare Frosting: Fold the whipped topping into the remaining cream cheese mixture to create a light, fluffy frosting.
- Frost Cake: Spread the prepared frosting evenly over the entire cake surface.
- Chill: Place the cake in the refrigerator and chill for at least 2 hours to set the flavors and frosting.
- Garnish and Serve: Just before serving, sprinkle the top of the cake with finely chopped toasted walnuts to add a crunchy texture and nutty flavor.
Notes
- Ensure the cream cheese is at room temperature for a smooth mixture without lumps.
- Allow the cake to cool completely before poking holes to avoid breaking the cake.
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, stirring occasionally to prevent burning.
- Store the cake covered in the refrigerator and consume within 3-4 days for best freshness.
- For a nut-free version, omit the walnuts or substitute with toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
