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Salted Caramel-Carrot Poke Cake
Salted Caramel-Carrot Poke Cake
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Prep Time:
30 minutes
Total Time:
3 hours 5 minutes
Elevate classic carrot cake with fresh carrots and decadent salted caramel sauce for a deliciously upgraded treat!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups finely shredded peeled carrots (5 medium)
  • 3/4 cup Smucker's® Simple Delight™ Salted Caramel Topping
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons Smucker's® Simple Delight™ Salted Caramel Topping
  • Coarse sea salt, if desired
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch pan with cooking spray.
  • In a spacious mixing bowl, use an electric mixer on medium speed for 2 minutes to blend cake mix, water, oil, eggs, cinnamon, and nutmeg until smooth, scraping the sides occasionally. Gently fold in the carrots and pour the batter into the pan.
  • Bake for 26 to 33 minutes until a toothpick inserted in the center comes out clean. Transfer the cake from the oven to a cooling rack. Using a fork, poke holes all over the top of the cake, occasionally wiping the fork with a paper towel to prevent sticking.
  • While the cake is warm, pour 3/4 cup of caramel sauce evenly and delicately spread it over the cake, ensuring to fill any holes by moving back and forth. Lightly tap the pan on the counter a few times to aid the caramel sauce in seeping into the holes. Chill in the refrigerator for 2 hours.
  • In a large bowl, use an electric mixer to blend cream cheese and softened butter until smooth. Add vanilla and powdered sugar, and mix until frosting is creamy. Spoon frosting over the cake and spread evenly. Drizzle 2 tablespoons of caramel sauce on top before serving.
  • Cut the cake into a grid pattern, sprinkle with sea salt for a delectable touch, and refrigerate any leftovers for later enjoyment.

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