Carrot Cake Poke Cake Recipe

This Carrot Cake Poke Cake combines the delicious flavors of a classic carrot cake with a rich, creamy filling that soaks into every bite. Perfect for a crowd or a cozy night in!


Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)

For the Filling:

  • 1 can (14 oz) sweetened condensed milk
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup heavy cream

For the Topping:

  • 1 tub (8 oz) whipped topping, thawed (or homemade whipped cream)
  • 1/2 cup chopped walnuts (optional)
  • Shredded coconut (optional)

Instructions:

  1. Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Prepare Cake Batter: In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk eggs and oil, then add to the dry ingredients. Stir in grated carrots, crushed pineapple, and walnuts until well combined.
  3. Bake: Pour the batter into the prepared dish and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
  4. Poke Holes: Once the cake is warm (but not too hot), use the end of a wooden spoon to poke holes throughout.
  5. Make Filling: In a mixing bowl, beat the softened cream cheese and condensed milk until smooth. Add heavy cream and mix until fully incorporated and slightly thickened.
  6. Fill Cake: Pour the filling over the cake, making sure it seeps into the holes. Refrigerate for 1-2 hours or until the filling is set.
  7. Add Topping: Spread the whipped topping over the chilled cake. Garnish with chopped walnuts and shredded coconut if desired.
  8. Serve: Slice, serve, and enjoy the creamy, moist goodness of this Carrot Cake Poke Cake!

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