Description
A moist and creamy carrot poke cake featuring a rich condensed milk soak and a luscious cream cheese whipped topping. This easy-to-make dessert combines the classic spiced carrot cake with a decadent, soft texture that’s perfect for any occasion.
Ingredients
Scale
Cake
- 1 box carrot cake mix (15.25 oz)
- Ingredients listed on cake box (usually eggs, oil, water)
Soaking & Topping
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) package cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Optional: chopped walnuts or shredded coconut for topping
Instructions
- Bake the cake: Preheat your oven and prepare the carrot cake batter according to the instructions on the box, using the required eggs, oil, and water. Pour the batter into a 9×13 inch pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before proceeding.
- Poke holes: Using a fork or the handle of a spoon, poke holes all over the surface of the warm cake. This will allow the condensed milk to soak deep into the cake, making it ultra moist.
- Add the condensed milk soak: Pour the entire can of sweetened condensed milk evenly over the cake, ensuring it seeps into all the holes. Let the cake absorb the milk completely, which will enhance its moist texture and sweetness.
- Make the cream cheese topping: In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping to combine, creating a light and fluffy frosting-like topping for the cake.
- Frost the cake: Once the cake has cooled completely and absorbed the condensed milk, spread the cream cheese topping evenly over the surface of the cake.
- Optional garnish and chill: Sprinkle chopped walnuts or shredded coconut over the top if desired for added texture and flavor. Refrigerate the cake until chilled before serving to set the topping and enhance flavors.
Notes
- Ensure the cake is warm but not hot before poking holes and pouring condensed milk; too hot may cause the milk to run off.
- For a dairy-free option, substitute cream cheese and whipped topping with suitable non-dairy alternatives.
- Chilling the cake for several hours or overnight improves flavor and texture.
- Can substitute walnuts with pecans or omit nuts entirely for nut-free version.
- This cake is perfect for potlucks and can be prepared a day ahead.
