This Easy Carrot Cake is the perfect marriage between a classic carrot cake and the much loved and popular poke cake!
– Box Spice Cake Mix – Vegetable Oil – Eggs – Shredded Carrots – Chopped walnuts – Crushed pineapple – Box vanilla pudding – Milk – Cream cheese frosting
Mix cake mix, vegetable oil, water, and eggs in a large bowl. Beat with a mixer for about 2 minutes until well combined. Then, fold in shredded carrots, crushed pineapple, and walnuts.
Pour the batter into a greased baking dish and bake until cooked. After baking, allow the cake to cool completely before using the end of a wooden spoon to poke holes in it.
Prepare pudding by mixing it with cold milk, then pour it over the cake, ensuring it fills the holes. Next, remove the cap and foil from the cream cheese frosting, microwave it for 15-25 seconds until pourable (but not too thin), and stir the frosting.
Pour the prepared frosting over the cake, spread it evenly, and sprinkle additional walnuts on top. Refrigerate until you're ready to serve.