Wednesday, March 18, 2020
Carrot Spice Poke Cake
Carrot Spice Poke Cake
15.25 oz. box spice cake mix
1 large carrot, grated
14 oz. can sweetened condensed milk
Mix the cake according to pkg. directions and stir in the grated carrot. Pour the batter into a greased 9x13 glass baking dish. Bake in a 350 degree oven for 25-30 minutes, until the cake springs back when touched. Allow the cake to cool for 10 minutes then use a wooden spoon to poke 25 holes in the top of the cake. Pour the sweetened condensed milk over the holes and the cake, allow the cake to completely cool.
Frosting
16 oz. tub cream cheese frosting
8 oz. tub cool whip, thawed
2 T. caramel dessert topping (like you use for ice cream)
chopped walnuts or pecans
With an electric mixer, beat together the frosting, cool whip and caramel. Once the cake has cooled, spread the frosting evenly over the cake. Drizzle with more caramel and top with chopped walnuts or pecans. Place in the fridge for 3 hours before cutting. Keep refrigerated.
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