Carrot Cake Poke Cake Recipe
This Carrot Cake Poke Cake Recipe features soft spiced carrot cake soaked with caramel and topped with whipped cream cheese frosting. A simple crowd-pleasing dessert.
Equipment
- 9x13 inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Wooden spoon
- Measuring cups and spoons.
- Box grater (for fresh carrots)
- Skewer or wooden spoon handle (for poking holes)
- Offset spatula for frosting
Ingredients
For the Carrot Cake
- 2 cups all‑purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- ½ cup crushed pineapple drained
- ½ cup chopped walnuts or pecans optional
For the Poke Filling
- 1 can 14 oz sweetened condensed milk
- ½ cup caramel sauce
For the Cream Cheese Topping
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Toasted pecans
- Shredded coconut
- Extra caramel drizzle
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 baking pan.
Step 2: Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: Combine the wet ingredients
- In a large mixing bowl, whisk the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time and mix well. Stir in the vanilla extract.
Step 4: Add carrots and pineapple
- Fold in the grated carrots and drained crushed pineapple. This mixture will already smell warm and sweet thanks to the spices.
Step 5: Combine wet and dry ingredients
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix. Fold in the chopped nuts if using.
Step 6: Bake the cake
- Pour the batter into the prepared pan and spread evenly. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Poke the cake
- Allow the cake to cool for about 10 minutes. Using a skewer or the handle of a wooden spoon, poke holes all across the cake.
Step 8: Add the filling
- Mix the sweetened condensed milk and caramel sauce together. Slowly pour the mixture over the cake, making sure it seeps into the holes.
Step 9: Cool completely
- Let the cake cool fully so the filling can soak into every layer.
Step 10: Make the topping
- Beat the cream cheese until smooth. In another bowl whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fold the whipped cream into the cream cheese.
Step 11: Frost the cake
- Spread the cream cheese topping evenly over the cooled cake.
Step 12: Garnish and chill
- Sprinkle toasted pecans, coconut, or drizzle caramel over the top. Refrigerate for at least 2 hours before serving.
Notes
- Always grate fresh carrots for the best moisture.
- Don’t skip poking deep holes—this allows the filling to spread evenly.
- Let the cake chill before serving so the flavors develop fully.
- Toast nuts before adding them for extra flavor.