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Salted Caramel-Carrot Poke Cake

Salted Caramel-Carrot Poke Cake
  • Prep 30 min
  • Total 3 hr 5 min
  • Servings 12

Calling all carrot cake lovers looking for an easy upgrade to the classic dessert! With the addition of fresh carrot and a salted caramel sauce, this dessert takes carrot cake to a whole new level. ...MORE+ LESS-

Ingredients

Cake

1
box Betty Crocker™ Super Moist™ yellow cake mix
1/2
cup water
1/2
cup vegetable oil
4
eggs
1 1/2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
2
cups finely shredded peeled carrots (5 medium)

Filling

3/4
cup salted caramel sauce

Frosting

1
package (8 oz) cream cheese, softened
1/4
cup butter, softened
1
teaspoon vanilla
1 1/2
cups powdered sugar

Decorations

2
tablespoons salted caramel sauce
Coarse sea salt, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat cake mix, water, oil, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Pour into pan.
  • 3
    Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
  • 4
    While cake is still warm, evenly pour and gently spread 3/4 cup caramel sauce over cake, working back and forth to fill holes. Rap pan on counter several times to help caramel sauce flow down holes. Refrigerate 2 hours.
  • 5
    When ready to serve, in large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in vanilla and powdered sugar until frosting is smooth and creamy. Drop frosting by spoonfuls; spread evenly on top of cake. Drizzle 2 tablespoons caramel sauce over top.
  • 6
    Cut into 4 rows by 3 rows. Sprinkle with sea salt, if desired. Cover and store remaining cake in refrigerator.

Expert Tips

  • For an elegant presentation: After cake is finished baking, cool 10 minutes in pan; turn upside down onto serving platter, and remove pan. Immediately poke holes all over top. Pour and gently spread caramel sauce over top of cake. Continue as directed in recipe.
  • For best results, shred carrots using the small holes on a box grater.
  • Be sure to poke the cake at least 50 to 60 times so there is plenty of caramel in the cake!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
105mg
34%
Sodium
520mg
22%
Potassium
130mg
4%
Total Carbohydrate
80g
27%
Dietary Fiber
0g
0%
Sugars
58g
Protein
5g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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