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Easy Caramel Carrot Poke Cake

Easy Caramel Carrot Poke Cake

Delight everyone at the table with an out of this world and easy to make decadent carrot cake.



  • 4 cups Original Bisquick™ mix
  • 2 cups shredded carrots
  • 1 1/3 cups milk
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 can (14 ounces) sweetened condensed milk


  • 1 container Betty Crocker™ Whipped cream cheese frosting
  • 1 cup whipped cream cheese
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/2 cup caramel topping
  • 1/2 cup chopped pecans


  1. Heat oven to 350 degrees F. Grease bottom only of 13 x 9-inch pan.
  2. In large bowl, mix Bisquick® mix, carrots, milk, brown sugar, allspice, cinnamon, nutmeg and eggs with wooden spoon until just moistened.
  3. Pour batter into pan; spread to edges with spatula.
  4. Bake about 40 minutes or until a wooden pick inserted in center comes out clean.
  5. Place pan on cooling rack. Cool for 30 minutes, then poke holes in top of cake with fork or end of wooden spoon. Pour condensed milk evenly over cake, filling holes.
  6. Cool completely.
  7. In large bowl, beat frosting, whipped cream cheese and whipped topping just until combined.
  8. Use spatula to spread topping evenly over cooled cake.
  9. Drizzle evenly with caramel topping; sprinkle with chopped pecans.
  10. Cover and refrigerate at least 4 hours to set.

Prep Time: 20 min | Servings: 12

By Stephanie Wise, Betty Blogger April 1, 2014

Recipe and photo credit (used with permission): Betty Crocker

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