Carrot Pecan Poke Cake with Coconut Milk Whipped Cream

By srumbel

This was the first time I did a Carrot Cake Pecan Poke Cake and I think it’s my new favorite! This time I didn’t fill it with pudding, but with low sugar condensed milk instead. The result is so super creamy and moist.
You really don’t need to add a lot of sugar to the cake, since all the sweetness comes from the condensed milk!
I added some pecan nuts for a little crunch and grated my carrots coarsely to make it look a little more beautiful
from hungrylittlegirl.com

Ingredients

• The Cake:
• 2 eggs
• 1/3 cup sugar (white, brown or coconut palm)
• 1/4 cup oil
• 1/4 cup unsweetened applesauce
• 1 tablespoon vanilla extract
• 2 cups grated carrots
• 3/4 cup pecan nuts, chopped
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon (of each) cinnamon, ginger, nutmeg and salt
• 1 can sweetened condensed milk
• The Cream:
• 1 cup canned coconut milk
• 1/2 cup cream of coconut

Preparation

Step 1

1.Preheat your oven to 350 F
2.Line a 8 inch brownie pan with parchment paper
3.In a large bowl combine eggs, sugar, oil, applesauce and vanilla until smooth
4.Fold in carrots and pecan nuts
5.Add flour, baking powder, baking soda and all spices
6.Mix until just combined
7.Pour batter into baking pan and bake for 25-30 minutes
8.Right after baking poke lots of holes into the cake (with the end of a wooden spoon)
9.Pour sweetened condensed milk over it, filling the holes as good as possible
10.Place in fridge until cooled
11.Then whip the cream of coconut and coconut milk together until stiff and spread over cake

Notes
Leave the cake in the baking form after baking or it gets really messy once you start filling the poke holes