MAKES 1 (9 X 13-INCH) CAKE
This Caramel Carrot Poke Cake transforms a basic spice cake mix into a scrumptious dessert, one that is moist and studded with carrots and nuts, then topped with caramel. Shredding the carrots is as easy as using a box grater or food processor, or picking up shredded carrots in the produce section of the grocery.
Nonstick cooking spray
1 cup shredded carrots
1 (15.25- to 18-ounce) box spice cake mix
1 (3.4-ounce) box vanilla instant pudding mix
4 large eggs
1 cup water
⅓ cup canola or vegetable oil
½ cup chopped walnuts, toasted
1 cup caramel ice cream topping
1 (8-ounce) tub frozen whipped topping, thawed
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Place the shredded carrots in a medium bowl. Sprinkle the carrots with 2 tablespoons of the dry cake mix. Toss to coat the carrots evenly. Set aside.
In a large bowl, using a handheld mixer on low speed, beat together the remaining cake mix, pudding mix, eggs, water, and oil. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Stir in the carrot mixture and walnuts.
Pour the batter into the prepared baking dish. Bake for 35 to 38 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack and let cool completely.
Poke holes evenly over the baked cake using a drinking straw.
Drizzle ¾ cup of the caramel topping over the cake, filling all the holes.
Frost the cake with the whipped topping. Garnish the cake with the remaining caramel, drizzling and swirling it in a decorative design. Cover and refrigerate the cake for at least 1 hour or up to overnight before serving.
TIP
Bags of shredded carrots are readily available in the produce section of grocery stores, or you can purchase what you need from the salad bar at the store. To make 1 cup shredded carrots, begin with 2 medium carrots and shred using a box grater or the shredding attachment on a food processor.