Description
This Carrot Cake Cream Cheese Poke Cake is a moist, flavorful dessert perfect for any occasion. Made from a classic carrot cake mix enhanced with freshly shredded carrots and a luscious cream cheese and sweetened condensed milk filling poured into poke holes, it’s topped with fluffy whipped topping and a sprinkle of cinnamon for a delightful finish.
Ingredients
Cake
- 1 box carrot cake mix
- Ingredients called for on box (typically oil, water, and eggs)
- 1 cup shredded carrots (about 1-2 medium carrots)
Filling
- 1 (8 oz) package cream cheese, softened at room temperature
- 1 (14 oz) can sweetened condensed milk
Topping & Garnish
- 1 (8 oz) container whipped topping
- Cinnamon, for garnish (optional)
- Optional: crushed walnuts or crushed graham crackers for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (or according to the temperature recommended on your carrot cake mix box) to prepare for baking.
- Prepare Baking Pan: Spray a 9×11-inch baking pan with cooking oil spray to prevent sticking.
- Mix Cake Batter: Prepare the carrot cake mix according to the package directions, typically combining the mix with oil, water, and eggs.
- Fold in Carrots: Gently fold 1 cup of shredded carrots into the prepared batter to add moisture and texture.
- Bake Cake: Pour the batter into the prepared pan and bake following the package instructions until a toothpick inserted in the center comes out clean.
- Cool Slightly: Remove cake from oven and allow it to cool for about 5 minutes to make it easier to poke holes.
- Make Filling: Beat together the softened cream cheese and sweetened condensed milk until smooth and creamy.
- Poke Cake: Using the end of a wooden spoon or similar utensil, poke holes all over the cake, reaching down near the bottom but not through the pan.
- Add Filling: Slowly pour the cream cheese and sweetened condensed milk mixture evenly over the cake, ensuring it fills all the holes.
- Spread Filling: If needed, gently spread the mixture to cover the surface of the cake uniformly.
- Cool and Chill: Let the cake cool for about 30 minutes at room temperature, then refrigerate for 3 to 4 hours or preferably overnight to set the filling.
- Add Topping: Remove the cake from the refrigerator and spread the whipped topping evenly over the surface.
- Garnish: Sprinkle cinnamon on top, and optionally add crushed walnuts or crushed graham crackers for added texture and flavor before serving.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Poking holes while the cake is still warm but cool enough to handle helps the filling soak in better.
- Refrigeration time enhances the flavors and helps the cake set perfectly.
- You can customize the garnish according to preference; chopped nuts add crunch while graham crackers add sweetness.
- For a lighter version, consider using reduced-fat cream cheese and whipped topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
