Go Back
–+ servings
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. showmetheyummy.com
Print Recipe
5 from 4 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Desserts
Cuisine: American
Keyword: caramel drizzle, coconut frosting, easy
Servings: 24 pieces (1 (9x13") cake)
Calories: 277kcal
Author: Jennifer Debth

Equipment

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 unsalted butter softened to room temperature (1/4 cup = 1/2 stick)
  • 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
US Customary - Metric

Instructions

Carrot Cake

  • Prepare and bake carrot cake mix according to package directions in a greased 9x13 in baking pan.
  • Remove cake from oven. While still hot, poke holes all over the top of the cake.
  • Drizzle cream of coconut on to the cake, then let cool completely.

Frosting

  • In the bowl of your stand mixer, cream together cream cheese and unsalted butter until fluffy, about 2 minutes.
  • Beat in cheesecake pudding mix and powdered sugar. It will be very thick.
  • Now beat in caramel sauce.
  • Once combined, on the lowest setting of your stand mixer, beat in the cool whip until everything is well combined.

Assembly

  • Frost cooled cake with frosting and drizzle with more caramel sauce.
  • Sprinkle with sweetened coconut and pecan pieces (I LOVE the texture this gives, so I use quite a few pecans).
  • Serve immediately or cover and store in fridge until ready to serve!
  • Leftovers should be stored in the fridge.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

*This is cream of coconut.

Nutrition

Serving: 1piece | Calories: 277kcal | Carbohydrates: 44g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 233mg | Potassium: 37mg | Fiber: 1g | Sugar: 33g | Vitamin A: 145IU | Calcium: 60mg | Iron: 0.4mg