Description

This Carrot Poke Cake is a moist and flavorful dessert that combines a classic boxed carrot cake with a rich cream cheese and sweetened condensed milk filling. After baking, the cake is poked to allow the creamy mixture to soak in, creating a luscious, melt-in-your-mouth texture, and topped with whipped frosting and crunchy toasted walnuts for the perfect balance of flavors and textures.

Ingredients

Cake

1 box carrot cake mix (plus ingredients listed on the box, typically eggs, oil, and water)

Filling & Frosting

2 (8-ounce) packages brick-style cream cheese, room temperature
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) tub whipped topping, thawed
1/2 cup toasted walnuts, finely chopped

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Instructions

Preheat and prepare pan: Preheat the oven according to the carrot cake mix package instructions. Grease a 9x13-inch baking dish thoroughly to prevent sticking.
Bake the cake: Prepare the carrot cake batter following the package directions. Pour into the prepared pan and bake as instructed. Once done, allow the cake to cool completely in the pan to ensure the filling can seep properly without melting.
Poke the cake: Using the handle of a wooden spoon, poke holes evenly all over the cooled cake. These holes will help the cream cheese mixture penetrate deeply for maximum flavor and moisture.
Prepare cream cheese mixture: In a medium bowl, beat the room temperature cream cheese until smooth and creamy. Gradually mix in the sweetened condensed milk until fully combined and silky.
Soak the cake: Pour half of the cream cheese mixture evenly over the cake, gently spreading it to allow the mixture to seep into the poked holes.
Make the frosting: Fold the thawed whipped topping into the remaining cream cheese mixture until well combined and fluffy, creating a creamy frosting.
Frost the cake: Spread the frosting evenly over the top of the cake for a smooth, creamy finish.
Chill: Refrigerate the cake for at least 2 hours to allow flavors to meld and the frosting to set.
Garnish and serve: Just before serving, sprinkle the finely chopped toasted walnuts evenly over the cake for added texture and a nutty flavor.

Notes

Be sure the cake is completely cooled before poking and adding the cream cheese mixture to prevent it from melting.
Use room temperature cream cheese for a smoother filling and frosting.
To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes or until fragrant, stirring halfway through.
Cover the cake with plastic wrap while chilling to prevent it from absorbing fridge odors.
This cake can be stored covered in the refrigerator for up to 3 days.