Carrot Poke Cake
This carrot poke cake starts with a boxed mix and transforms into a decadent, moist dessert, thanks to a tangy cream cheese filling and light whipped topping. It’s an easy springtime favorite with big flavor.
Ingredients
- 1 box carrot cake mix + ingredients listed on the box typically eggs, oil, and water
- 2 (8-ounce) packages brick-style cream cheese room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) tub whipped topping thawed
- 1/2 cup toasted walnuts finely chopped
Instructions
- Preheat the oven according to the cake mix directions. Grease a 9x13-inch baking dish.
- Prepare and bake the carrot cake according to package instructions. Let cool completely in the pan.
- Once cooled, poke holes all over the cake using the handle of a wooden spoon.
- In a medium bowl, beat the cream cheese until smooth. Slowly mix in sweetened condensed milk until fully combined.
- Pour half of the cream cheese mixture evenly over the cake, spreading gently to help it seep into the holes.
- Fold the whipped topping into the remaining cream cheese mixture to create the frosting.
- Spread the topping evenly over the cake.
- Chill the cake for at least 2 hours.
- Just before serving, sprinkle with toasted walnuts.
Notes
- Store the cake covered in the fridge for 3-4 days.
- You can freeze the cake (without the walnut topping) for up to 2 months. Wrap tightly in plastic wrap and then a layer of foil. Thaw it overnight in the fridge.
Nutrition
Calories: 401kcalCarbohydrates: 46gProtein: 7gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 366mgPotassium: 288mgFiber: 1gSugar: 35gVitamin A: 490IUVitamin C: 1mgCalcium: 151mgIron: 2mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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