Poke Cakes are one of my favorite desserts because I can make them a few days ahead of time and they get better the longer they sit in the fridge. This Carmel Carrot Cake Poke Cake is no exception. The star of this recipe might be the quick homemade Cream Cheese Frosting! OMG! It really puts this poke cake over the top!!
This cake is actually better the day after you make it. Letting it sit in the fridge overnight gives the cake time to soak up all that yummy caramel and sweetened condensed milk. It is hard to wait overnight to eat the cake, but it really is better if you can muster up the will power to wait.
This cake is great for a dinner party, potluck, tailgate and the holidays! It is a rich cake, so a little goes a long way.
1 box Carrot Cake cake mix (I used Betty Crocker) plus ingredients to make cake
1 can sweetened condensed milk
1 jar Smucker’s caramel ice cream topping
1 cup toffee bits
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
2 tsp vanilla extract
Bake cake in a 9×13-inch pan according to direction on the package.
While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
To make frosting: Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.
Sprinkle half of the toffee bits over cake. Spread cream cheese frosting over the top, then sprinkle the remaining toffee bits on top. Chill.