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:
- Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- 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.
- 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.
- Poke Holes: Once the cake is warm (but not too hot), use the end of a wooden spoon to poke holes throughout.
- 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.
- 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.
- Add Topping: Spread the whipped topping over the chilled cake. Garnish with chopped walnuts and shredded coconut if desired.
- Serve: Slice, serve, and enjoy the creamy, moist goodness of this Carrot Cake Poke Cake!