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caramel carrot poke cake close up of slice of cake.
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Caramel Carrot Poke Cake

A carrot cake baked from a boxed cake mix and transformed into a caramel poke cake and topped with an easy shortcut whipped topping.
Prep Time20 minutes
Cook Time25 minutes
refrigeration/resting30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: cake, carrot cake, Easter dessert, shortcut baking
Servings: 16
Calories: 172kcal
Author: foodyschmoody

Ingredients

  • 1 box box carrot cake mix + ingredients called for on box
  • 1 Cup Caramel topping
  • 16 Ounce container cream cheese frosting or vanilla, whipped
  • 8 Ounce cool whip
  • Optional: Chopped pecans or walnuts for topping

Instructions

  • Prepare carrot cake as instructed for 9x13 cake. Allow to cool completely.
  • Poke holes all over cake (every inch or two) with handle of wooden spoon or similar shaped object.
  • Pour caramel over cake, making sure to get it into holes. Refrigerate half hour.
  • While cake is in refrigerator, combine frosting and cool whip, stir together well, until combined completely. Frost cake with frosting mixture.

Optional Topping

  • Drizzle with additional caramel and/or top with chopped nuts if desired.

Notes

NUTRITIONAL NOTE: Because cake mixes vary in ingredients called for, the nutritional information as is does not reflect eggs, oil etc needed for baking cake.

Nutrition

Calories: 172kcal | Carbohydrates: 38g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 282mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg