Carrot cake is a staple in anyone’s Easter dessert menu, but have you ever tried carrot cake with a twist? This carrot cake recipe doubles as a poke cake, which means that the inside is extra moist and gooey.
- Yield: Serves 12
- Prep Time: 20 minutes, plus 8 hours chill time
- Cook Time: 35–45 minutes
- 1 (15.25-ounce) box carrot cake mix
- 1 (3.4-ounce) box vanilla instant pudding mix
- 4 large eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup milk
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy cream
- 5 tablespoons and 1 teaspoon cheesecake instant pudding mix
- ½ cup confectioners’ sugar
- Caramel sauce for drizzling
- ½ cup chopped pecans
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cake mix, vanilla pudding mix, eggs, sour cream, oil, and milk on medium speed until blended. Pour into the baking dish and bake for 35 to 45 minutes or until the cake is browned and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the baking dish. Using the handle of a wooden spoon, poke holes over the entire cake. Pour the sweetened condensed milk over the cake and let it chill for 8 hours.
- After the cake has set, using a hand mixer or a stand mixer with the whisk attachment, whip the heavy cream, cheesecake pudding mix, and confectioners’ sugar until light and fluffy. Spread over the cake. Drizzle caramel sauce over the top and sprinkle with the chopped pecans. Slice and serve.