These are some reviews from the people who made this recipe:
Great minds think alike! I was thinking about your poke cakes and decided to try a carrot cake one, then I get online and you have a recipe for one on here!!! Yours looks amazing 🙂 I added some extra carrots for flavor and moistness. I cooked 1 1/2 cups frozen crinkle carrots with a little water and cinnamon, then puree'd them in my ninja. Let them cool and mix with 1 tsp. baking soda. I used the Sugar Free/Fat Free Cheesecake instant pudding. I also lowered the baking temp to 325 and baked for 36 minutes.
I love your poke cakes. I wanted to share what I have been doing when I make the poke cakes for just the two of us empty nesters. I make the cake in an eight or nine inch square and then use the remainder for cupcakes. I then half the icing ingredients for the smaller cake and freeze the cupcakes. The smaller cake is consummed before it gets soggy with just the two of us.
Just made this cake for Easter and everyone loved it.It was so easy to make!The pudding does set up pretty fast so you can’t wait too long to pour it in the holes.I didn’t have Graham crackers,so I used chopped walnuts instead.Will make this again!
Ingredients
1 box carrot cake mix
ingredients needed to make cake: eggs, oil & water
2 (3.4 oz) boxes instant cheesecake pudding
4 cups milk
1 (8 oz) tub frozen whipped topping thawed
3-4 cinnamon graham crackers crushed (for topping)
Instructions
Prepare cake mix according to package directions for a 9 x 13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
In a bowl, whisk together instant pudding mix with 4 cups milk.
Stir until all the lumps are gone.
I usually let the pudding sit for just a minute so it isn't so liquid-y. But you want it to still be easily pourable.
Pour pudding over cake.
Taking care to pour it right into the holes as much as possible.
Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, spread on whipped topping.
Sprinkle crushed graham crackers onto the top of the cake.
You can do this part immediately before serving the cake if you like. This will ensure the crackers are crunchy when you serve it.
