Caramel Carrot Poke Cake

I have to admit, I’m totally jumping on the bandwagon with this Caramel Carrot Poke Cake. I have made a lot of cakes in my time, but I had never heard of a poke cake. Then all of a sudden, everywhere I turn, every blog I read, every Pinterest board I view, has a poke cake. I was intrigued.

Imagine my face and my laughter when I google “poke cake” and I find that it literally is a cake that you poke. Duh Christine!

Just in case I might have attracted the one other person in the world who isn’t familiar with a poke cake, listen up. You bake your cake as you normally would. When the cake is cooled, you take the handle of a wooden spoon, or other similar shaped object and poke holes through the cake. Oh, I should mention, you should leave the cake in the pan it was cooked in I think. I can’t imagine it would hold up as a free standing cake. Okay, so back to poking the holes. Once the holes are poked you want to pour something yummy (caramel etc.) over the cake/holes. The cake will just drink it right up. Then you can frost your cake and decorate if desired.

I don’t remember reading that you have to do this, but after I poured my caramel in the holes, I refrigerated the cake for about a half hour before frosting it.

So what kind of frosting? Good question. Apparently there is a Cool Whip Frosting on the market these days. I saw a lot of recipes that used it. I, however, couldn’t find it at my grocery store so I bought 1 can whipped cream cheese frosting and 1 tub of cool whip and mixed the heck out of it and there was my version of Cool Whip Frosting. Now I have no idea if this tasted the same, since I’ve never had it, but I can tell you, it was damn good.

My version was pretty sweet with all that caramel. If you stick with my recipe and don’t want it as super sweet, you could omit the caramel drizzle on top.

Play around with different cake and filling combinations. The delicious possibilities are endless!

So in conclusion, poke cakes are the bomb.

Print Caramel Carrot Poke Cake

Ingredients

• 1 box carrot cake mix ingredients called for on box
• 1 C Caramel topping
• 1 can cream cheese frosting (or vanilla), whipped
• 8 oz cool whip
• Optional: Chopped pecans or walnuts for topping

Instructions

1. Prepare carrot cake as instructed for 9x13 cake. Allow to cool completely.
2. Poke holes all over cake (every inch or two) with handle of wooden spoon or similar shaped object.
3. Pour caramel over cake, making sure to get it into holes. Refrigerate half hour.
4. While cake is in refrigerator, combine frosting and cool whip, stir together well, until combined completely.
5. Frost cake with frosting mixture.
6. Drizzle additional caramel on top if desired.
7. Top with nuts if desired.

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