Spring is nearly here and it’s time to start thinking about what to serve at all those fun seasonal celebrations like bridal showers and Easter brunches. This caramel carrot poke cake is a new and easy twist on the classic carrot cake that holds nothing back in the way of big flavor. In my opinion it is the perfect springtime party dessert.
Making a poke cake is easy. All you need are some basic ingredients that you probably already have on hand like milk, eggs, carrots, spices and Bisquick® baking mix.
Mix the cake ingredients in a bowl, then spread the batter evenly into a greased 13-by-9-inch pan.
Bake the cake until it’s golden brown and a toothpick inserted in the center comes out clean. Keeping the cake in the pan, let it cool 30 minutes, then poke it all over with a fork, the back of a wooden spoon or even a straw. Drizzle sweetened condensed milk evenly over the top so it soaks up into the cake, and let the cake cool completely.
Make the whipped cream cheese frosting and then cover the entire top of the cake with it using an offset spatula.
Next, drizzle the top of the cake with store-bought caramel sauce and then sprinkle it with chopped pecans. I know it’s hard to resist, but it’s best to cover the cake and chill it in the fridge for at least 4 hours or overnight before serving this decadent treat.