Every spring, right about the time we could finally crack a window in the kitchen and hear the birds again, my Grandma Betty would show up with this carrot poke cake. She always said it was too simple to be a recipe, which is exactly what made it so perfect for busy farm kitchens. The base is a humble box of carrot cake mix, but her secret step was poking the warm cake full of holes and slowly pouring sweetened condensed milk over the top. It sinks down into every crumb and changes the texture into something impossibly moist and almost pudding-like, without falling apart. Once it’s chilled and covered with a tangy cream cheese frosting, you’ve got a pan of cake that tastes like it took all day, but really comes together with pantry staples and a few colorful bits folded in for good measure.
Serve this carrot poke cake cold or just barely cool from the fridge, when the condensed milk has had time to settle in and the cream cheese frosting is set and swirly on top. It’s lovely with a cup of hot coffee or black tea in the afternoon, or a cold glass of milk for the kids. For a Sunday supper, I like to bring the whole ceramic pan right to the table and let folks cut generous squares alongside a simple main dish like baked ham or roast chicken and a crisp green salad. A few fresh berries on the side make a pretty plate, but honestly, this cake is rich enough to stand on its own.
Carrot Poke Cake
Servings: 12
Ingredients
1 (15.25 to 16.5 oz) box carrot cake mix
Ingredients called for on the cake mix box (usually 3 large eggs, 1/2 cup vegetable oil, and water as directed)
1 cup finely grated fresh carrot (about 2 medium carrots), lightly packed
1/2 cup crushed pineapple, well drained
1/3 cup chopped walnuts or pecans (optional)
1/4 cup shredded sweetened coconut (optional)
1 (14 oz) can sweetened condensed milk
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted if lumpy
1 teaspoon pure vanilla extract
2 to 3 tablespoons milk or half-and-half, as needed for frosting consistency
1/4 teaspoon ground cinnamon (optional, for frosting)
Pinch of salt
Directions
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