Carrot Poke Cake Recipe
Cake mix kicked up a notch to make this Carrot Poke Cake Recipe! Carrot cake is drizzled with cream of coconut then smothered in a homemade caramel cheesecake cool whip frosting.
  • Course
    Desserts
Servings
1 (9×13) cake
Prep Time Cook Time
10 minutes 30 minutes
  • Course
    Desserts
Servings
1 (9×13) cake
Prep Time Cook Time
10 minutes 30 minutes
Carrot Poke Cake Recipe
Cake mix kicked up a notch to make this Carrot Poke Cake Recipe! Carrot cake is drizzled with cream of coconut then smothered in a homemade caramel cheesecake cool whip frosting.
  • Course
    Desserts
Servings
1 (9×13) cake
Prep Time Cook Time
10 minutes 30 minutes
  • Course
    Desserts
Servings
1 (9×13) cake
Prep Time Cook Time
10 minutes 30 minutes
Ingredients
Carrot Cake
  • 1 (15.25 oz) box carrot cake mix plus ingredients needed to make cake: egg, oil and water
  • 1 (22 oz) container cream of coconut* only contains 16.9 oz cream of coconut
Frosting
  • 1 ( 8 oz) package cream cheese softened to room temperature
  • 1/4 cup (1/2 stick) unsalted butter softened to room temperature
  • 3 (1 oz) packages instant cheesecake pudding mix
  • 3/4 cup powdered sugar
  • 1/4 cup caramel sauce I just used jarred caramel ice cream topping
  • 1 (8 oz) package Cool Whip thawed
Toppings
  • Drizzle of caramel
  • sweetened coconut flakes
  • pecan pieces
Instructions
Carrot Cake
  1. Prepare and bake carrot cake mix according to package directions in a greased 9×13 in baking pan.
  2. Remove cake from oven. While still hot, poke holes all over the top of the cake.
  3. Drizzle cream of coconut on to the cake, then let cool completely.
Frosting
  1. In the bowl of your stand mixer, cream together cream cheese and unsalted butter until fluffy, about 2 minutes.
  2. Beat in cheesecake pudding mix and powdered sugar. It will be very thick.
  3. Now beat in caramel sauce.
  4. Once combined, on the lowest setting of your stand mixer, beat in the cool whip until everything is well combined.
Assembly
  1. Frost cooled cake with frosting and drizzle with more caramel sauce.
  2. Sprinkle with sweetened coconut and pecan pieces (I LOVE the texture this gives, so I use quite a few pecans).
  3. Serve immediately or cover and store in fridge until ready to serve!
  4. Leftovers should be stored in the fridge.
Recipe Notes
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