# Carrot Poke Cake

This carrot cake poke cake has cheesecake pudding with a whipped cream cheese icing and is perfect for Easter.

- Servings: 12 servings
- Total time: 59 min
- Category: Baked Goods
- Language: en

## Ingredients

- 1 box carrot cake mix
- 1 cup milk
- 1 1/3 cup oil
- 3 eggs
- 2 boxes instant cheesecake pudding
- 3 cups milk
- 1 block cream cheese
- 1 can sweetened condensed milk
- 8 ounces whipped cream
- 1 handful crushed pecans

## Instructions

1. Start with a box of carrot cake mix.
2. Add in 1 cup of milk, 1/3 cup of oil, and three eggs.
3. Give it a mix, pour it into a 13x9 baking dish, and bake as directed on the box.
4. Combine two boxes of instant cheesecake pudding and three cups of milk.
5. Give it a mix and set it in your ice box.
6. Let your cake cool for at least 5 to 10 minutes then poke holes in it.
7. Pour your pudding mixture in.
8. Refrigerate it for about 30 minutes to let the pudding sit.
9. Make the whipped topping: 1 block of cream cheese, 1 can of sweetened condensed milk, and 8 ounces of whipped cream.
10. Spread it on top of the cake.
11. Top with crushed pecans.

## Equipment

- oven
- 13x9 baking dish
- whisk
- mixer

## Source

- Original video: https://www.facebook.com/share/v/15ukX1AuNj/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/b726a08c-0877-4463-afff-43eaec73cc1f
- Extracted: 2025-04-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt