Caramel Carrot Poke Cake

Freshly grated carrots add a touch of color and a hint of sweetness to this dreamy, creamy cake. The special flair comes from sweetened condensed milk, which is poured into the "poke" holes of the baked cake.

  • Prep Time 20 min
  • Total Time 6 hr 30 min
  • Servings 12

Cake

4
cups Original Bisquick™ mix
2
cups shredded carrots
1 1/3
cups milk
1/4
cup packed light brown sugar
1/2
teaspoon ground allspice
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
2
eggs
1
can (14 oz) sweetened condensed milk

Topping

1
container Betty Crocker™ Whipped cream cheese frosting
1
cup whipped cream cheese
1
container (8 oz) frozen whipped topping, thawed
1/2
cup caramel topping
1/2
cup chopped pecans

  • 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan.
  • 2 In large bowl, mix Bisquick® mix, carrots, milk, brown sugar, allspice, cinnamon, nutmeg and eggs with wooden spoon until just moistened. Pour batter into pan; spread to edges with spatula. Bake about 40 minutes or until toothpick inserted in center comes out clean.
  • 3 Place pan on cooling rack. Cool 30 minutes, then poke holes in top of cake with fork or end of wooden spoon. Pour condensed milk evenly over cake, filling holes. Cool completely.
  • 4 In large bowl, beat frosting, whipped cream cheese and whipped topping just until combined. Use spatula to spread topping evenly over cooled cake. Drizzle evenly with caramel topping; sprinkle with chopped pecans. Cover and refrigerate at least 4 hours to set.

Expert Tips

Add 1/2 cup raisins or chopped walnuts to cake batter if desired.

Be sure to poke the cake at least 25 to 30 times; you want it to soak up all that sweetened condensed milk!