Once you try this Carrot Caramel Poke Cake, you will never want it any other way. Easy Carrot Cake is the ultimate dessert know for its moist, tender consistency. It’s over the top with a moist cake, rich cream cheese frosting and caramel drizzle. Get ready to drool!
If you can look at the picture of this Carrot Caramel Poke Cake and do not immediately want to make it so that you can take a huge piece( or two) then you are a much stronger person than I am. It is everything you could ever want in a cake.
Want even more Carrot Cake recipes, check out this website.
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What We Love About This Recipe
The pineapple adds another level of moister and the poke cake method with the drizzle that seeps into holes in the warm cake, makes it amazing. Really this cake with Pineapple is the best carrot cake recipe I have ever made. Perfect for birthday parties or any time of year.
- Easy: You use a box cake mix and kick it up to make it amazing no need for hard work or fresh carrot, just combine cake mix.
- Easy Ingredients: All pantry staples so it is so quick.
- Family Friendly: All that gooey caramel gets them every time.
Ingredient Notes
- Boxed Cake Mix: Use any brand that you prefer.
- Crushed Pineapple: Canned and drained works for this caramel carrot cake recipe.
- Shredded Coconut: Adds that extra texture that is so sweet.
- Sweetened Condensed Milk: A poke cake staple that makes the cake so moist.
- Frozen Whipped Topping: You will need to make sure that it is thawed.
- Cream Cheese Frosting: Make your own or use canned cream cheese icing. It will be fabulous. There is something special about this caramel cream cheese frosting combination.
- Caramel Sundae Sauce: This makes the cake so moist and decadent.
- Chopped Pecans: A nice crunchy to this easy carrot cake recipe.
Equipment Needed
- Cake Pan
- Wooden Spoon
- Hand Mixer-Electric Mixer
- 13X9 Cake Pan
- Measuring Spoon
- Measuring Cup
How to Make this Carrot Cake Mix
These are the basic steps for making moist carrot cake mix . Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
First, preheat your oven and then place the cake mix in a medium bowl or large bowl, adding the ingredients according to the package directions. Start at low speed then move up to medium speed and finish at medium high speed.Next, stir in drained pineapple.Finally add the coconut. Line pans with parchment paper before putting in the cake batter for easy clean up. Bake cake according to package directions.
STEP 2: POKE AND FILL
Then, using a the handle of a wooden spoon, poke holes about 20-25 holes in the cake making sure to evenly distribute them and being careful not to go all the way through to the bottom of the cake. Next, pour the sweetened condensed milk evenly over the top of the cake; allow the best cake to cool completely before the next step.
STEP 3: FROST
Finally, frost the cake, frosting for the delicious cake can be canned or homemade and refrigerate for at least 4 hours and lastly serve with the caramel sauce.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE FOR SIMPLE CARROT CAKE AHEAD OF TIME
It needs time for all the flavors to meld so you want to make it ahead of time. The original recipe will be enhanced by letting it rest.
HOW TO STORE THIS RECIPE
Poke cake can last up to five days in the fridge. It should be refrigerated and place the caramel sauce on before you serve it.
HOW TO FREEZE THIS RECIPE
Of course, poke cakes freeze well, simply make sure it is in an airtight container or wrapped well with plastic wrap. It should last up to 6 months.
Frequently Asked Questions About This Boxed Carrot Cake
Caramel sauce just adds another incredible level to the taste of this awesome Carrot Cake. There are a lot of great brands that you can buy in the supermarket.However, if you want to make it from scratch. Here is a great recipe for making your own at home. It stores beautifully and you can use any leftovers for a topping for your favorite Ice Cream or for a great Latte. You can even make different flavors like salted caramel.
Indeed, if you can’t find a Carrot Cake cake box mix at your grocery store, you could always use a spice cake mix and add grated fresh carrots, vanilla extract and the other ingredients in this recipe to the boxed cake mix.
Truly, a straw works really well for this task or next time use a wooden spoon and see which you prefer.
Expert Tips for Making This Carrot Caramel Poke Cake Recipe
- COOL IT: Let the cake cool slightly before poking the holes and drizzling on the topping. A warm (not hot) cake will absorb the liquid best.
- GO NUTTY: If you would like to up the nutty flavor add chopped pecans to the cake mix with the pineapple and coconut or on top of cake. Maple Syrup adds some great flavor too.
- DECORATE: When you are going to serve, add a little drained chopped pineapple to the top of the frosting on top of the cake or use cute sugar baby carrots.Then add the caramel sauce.
- HOMEMADE SALTED CARAMEL SAUCE: By making it yourself here will be no artificial flavor. Make with brown sugar.
- Bundt Pan: A bundt pan would be a fun way to make this carrot cake too.
What to Serve with Carrot Caramel Poke Cake
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Carrot Caramel Poke Cake
Ingredients
- 1 boxed carrot cake mix
- 8 ounces crushed pineapple, drained
- ¼ cup shredded coconut
- 14 ounces sweetened condensed milk
- 8 ounces frozen whipped topping, thawed
- 10.6 oz whipped cream cheese frosting
- ½ cup caramel sundae sauce
- 1 cup chopped pecans, (optional)
Instructions
- Prepare the cake mix according to the package directions.
- Stir in drained pineapple and coconut.
- Bake cake according to package directions.
- Leave the cake in the baking dish and allow to cool for 10 minutes.
- Using a the handle of a wooden spoon, poke about 20-25 holes in the cake making sure to evenly distribute them and being careful not to go all the way through to the bottom of the cake.
- Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.
- Add the frosting to a large bowl; fold in Cool Whip until thoroughly combined.
- Spread frosting over top of the cake.
- Sprinkle chopped pecans over the top of the cake
- Refrigerate for at least 4 hours.
- Drizzle caramel sauce over the top of the cake before serving.
Expert Tips
- COOL IT: Let the cake cool slightly before poking the holes and drizzling on the topping. A warm (not hot) cake will absorb the liquid best.
- GO NUTTY: If you would like to up the nutty flavor add chopped pecans to the cake mix with the pineapple and coconut.
- DECORATE: When you are going to serve, add a little drained chopped pineapple to the top of the cake. Then add the caramel sauce.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Such a moist, tasty carrot cake recipe. And the caramel sauce takes it to the next level!
This is a delicious, moist cake! Our new favorite carrot cake recipe.
Can I use 9in round pans?
Yes you can. Follow the bake time for these pans on your cake mix box.
I made two of these cakes. Sent one to my husbands work and it was gone in 15 minutes! Kept one for the family.
I followed the directions as written and the cakes turned out wonderful. I will be making these again for sure!
So glad you enjoyed it!
can I use Cream of coconut milk instead of coconut and sweetened condensed milk?
I have never tried that. If it’s too thin, it might not work.
Why can’t I get to the recipe. It keeps going to the one with pineapple. This is not the recipe I want. Better than Easter poke cake.
Favorite cake recipe ,simple easy instructions