I had big plans to share some yummy dishes for Easter over at my sister site, Eat Laugh Purr. But my bout with the nasty, nasty stomach flu wreaked havoc on those plans. Because I’m no quitter, I put together a lovely round-up of Easter dishes over there and decided to share an Easter side dish here. Now you might be wondering in what world is cake a side dish? No world that I know of but I’d sure like to hangout there.
Because I’m the kind of gal who follows her cravings (hence why I have a pouchy belly) I changed my mind and made a dessert instead. Why? Because I wanted carrot cake. And cream cheese frosting. I also wanted it to be easy, which is why I went with a poke cake.
I am a foodie but not a stuck-up foodie. I don’t get upset when people use box mixes or make semi-homemade meals. Yes, Sandra Lee makes my eyes twitch but there is nothing wrong with making semi-homemade meals or desserts. It’s how most regular folks roll. We may want to make everything from scratch, churn our own butter and milk our own cows (or not), but that is a fantasy, not a reality for most people.
An Easy and Fabulous Dessert for Easter or Anytime
Holidays are also hectic times for the majority of us. We seek food that tastes divine and will impress guests but is also easy to make. Ding! ding! ding! Do I have the right dessert for you! This carrot cake definitely fits the easy and yummy requirement, although it’s not just for the holidays. You can make it whenever those carrot cake cravings strike!
I slightly doctored up the cake mix with approximately 2 cups of grated carrot. This addition is encouraged but optional. Just be sure if you add extra carrots that you hand grate the carrots yourself. Do not buy the prepackaged carrot shreds. While super convenient, they are too thick to fully cook and will ruin your cake.
Ask me how I know this. 😉
Carrot Poke Cake
Slightly adapted from Plain Chicken
- 1 box Carrot Cake mix and ingredients to make cake*
- 1 (14 oz) can sweetened condensed milk
- 2 cups grated carrots (optional but recommended)
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 cup toffee bits
- Prepare cake according to box directions. Stir in additional grated carrots, if using. Bake according to package directions.
- Remove cake from oven and let cool for 10 minutes. Using the end of a wooden spoon or straw, poke holes into cake. Pour sweetened condensed milk over cake. Cool completely.
- For frosting: In a large bowl, add butter and cream cheese and beat with hand mixer (you can use a stand mixer too) until blended. Add powdered sugar and vanilla and beat until creamy.
- Spread frosting over cooled cake in an even layer. Refrigerate until serving. Note: It tastes the best when made the day prior to serving. Right before serving, sprinkle toffee bits over cake.
I used Betty Crocker Super Moist Carrot Cake Mix. You can use whatever carrot cake mix is your favorite. You can also made a carrot cake from scratch, if desired.
One of the many things I love about poke cakes, besides the ease of making them, is they typically taste better the next day. So go ahead and make this the evening before — wait to add the toffee bits until right before serving — and wow your family, friends and Jesus.
Don’t forget to check out my Easter Recipe Round-Up for some great inspiration for your holiday celebration or for anytime of the year. You’ll find lots of good stuff from asparagus tart with bacon, pancake lasagna, ham with pineapple brown sugar glaze, lemon sour cream pie and more!
Easter always means rebirth and renewal to me. So here’s to fresh, new opportunities, dreams and goals and their success. Happy Easter, Happy Passover and Happy Sunday!