Get ready to transform an ordinary carrot cake into a mind-blowing dessert experience that will have your taste buds dancing and your guests begging for the recipe! This Sea Salt Caramel Carrot Cake Poke Cake is not just a dessert - it's a decadent journey of flavors that combines the classic comfort of carrot cake with the luxurious twist of salted caramel. Imagine a moist, tender cake riddled with caramel-filled holes, topped with creamy whipped topping and a tantalizing caramel drizzle that will make everyone at your table swoon with delight.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box carrot cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup caramel sauce
- 1/2 teaspoon sea salt
- 1 cup whipped topping
- Additional caramel sauce (for drizzling)
- Chopped nuts (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to ensure the cake does not stick.
- In a large mixing bowl, combine the carrot cake mix, 1 cup of water, 1/3 cup of vegetable oil, and 3 large eggs. Use an electric mixer on medium speed to blend the ingredients until smooth and well combined, about 2 minutes.
- Pour the cake batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, use a fork to poke holes all over the top of the cake. Make sure to poke deep enough to allow the caramel sauce to seep in.
- In a small bowl, mix together the 1 cup of caramel sauce and 1/2 teaspoon of sea salt. Stir until well combined.
- Pour the salted caramel mixture evenly over the top of the warm cake, ensuring it seeps into the holes. Let the cake cool completely in the pan on a wire rack.
- Once the cake is completely cooled, spread 1 cup of whipped topping over the top of the cake, smoothing it out with a spatula.
- Drizzle additional caramel sauce over the whipped topping for added flavor and decoration.
- Sprinkle chopped nuts over the top of the cake for garnish, if desired.
- Slice the cake into 12 servings and serve. Enjoy your delicious Sea Salt Caramel Carrot Cake Poke Cake!
Tips
- Make sure your cake is still warm when you poke the holes to ensure the caramel sauce absorbs deeply into the cake.
- Use a fork with long tines to create multiple holes for maximum caramel penetration.
- Let the cake cool completely before adding whipped topping to prevent melting.
- For extra flavor, toast the chopped nuts before sprinkling them on top.
- Store the cake in the refrigerator to keep the whipped topping fresh and maintain its texture.
- For a more homemade touch, consider making your own caramel sauce from scratch.
- Allow the cake to sit for about 30 minutes after adding caramel and topping to let the flavors meld together.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 55mg
