The classic tastes of carrot cake meet the simple and enjoyable method of a poke cake in this tasty and moist dessert. A 9×13-inch pan is used to bake the carrot cake batter, and once it’s done, holes are poked into the top with a fork or the handle of a wooden spoon. The cake is then topped with a sweet and creamy frosting, typically made with cream cheese and powdered sugar, and allowed to soak into the holes. The end product is a cake that is both moist and tasty, with pockets of icing scattered throughout.
Most carrot cake poke cake recipes call for shredded carrots, chopped nuts, and spices like cinnamon and nutmeg in addition to the standard cream cheese frosting. Extra icing, chopped nuts, or shredded carrots can be used as garnish.
All in all, the carrot cake poke cake is a delightful and tasty variation on a time-honored delicacy that will please carrot cake lovers of all ages. This cake will be a hit at any celebration or as a simple dessert after supper.
Tips
Make a tasty Carrot Cake Poke Cake with these suggestions!
Carrots grated at home will give the cake a fresher, sweeter flavor and texture than pre-packaged carrot flakes.
Spice it up: Cinnamon, nutmeg, and ginger are the classic spices for carrot cake, but you may experiment with various flavors by adding other spices like allspice, cardamom, or cloves.
Add crushed pineapple to the cake batter for a touch of natural sweetness and to help retain the cake’s moisture.
Don’t skimp on the topping—cream cheese frosting is a traditional, but whipped cream or buttercream frosting are also delicious with carrot cake.
Try varying the cake’s ingredients by mixing in some raisins, walnuts, or pecans.
Be sure to correctly archive it: The best way to preserve your Carrot Cake Poke Cake is to keep it in the fridge, wrapped tightly in plastic or foil.
To enhance the cake’s fresh flavor and velvety texture, serve it cooled.
The beauty of making poke cakes is that there is room for playful experimentation. Therefore, feel free to play around with various fillings, sauces, and garnishes!
Questions about Carrot Cake Poke Cake? Here are some answers!
Poke cakes: what’s the deal?
Cakes called “poke cakes” have holes poked into them with the end of a wooden spoon or a fork, and a filling like Jello or condensed milk is poured in to fill them. The resulting cake will be tender and full of flavor.
Can I make a Carrot Cake Poke Cake with a pre-made cake mix?
A boxed cake mix can be used successfully for a Carrot Cake Poke Cake. After you’ve made the cake batter according the box’s instructions, move on to the poke cake recipe.
If you were to make a Carrot Cake Poke Cake, what flavor of icing would you use?
Traditional Carrot Cake Poke Cakes are frosted with cream cheese icing, but lighter whipped cream or buttercream frostings are also delicious options.
When making a cake, is it okay to add nuts to the batter?
Adding walnuts or pecans to the cake batter is a great idea. This will improve the cake’s overall flavor and texture.
Where should I keep the cake?
The best way to preserve your Carrot Cake Poke Cake is to keep it in the fridge, wrapped tightly in plastic or foil.
Is it okay if I bake the cake in advance?
To answer your question, you can absolutely bake the cake in advance. Put it in the fridge until it’s time to serve.
For how long does the cake stay fresh?
If properly preserved, the cake can last up to 5 days in the fridge.
Is it okay if I put the cake in the freezer?
Sure, the cake will keep for up to three months in the freezer. Put it in a container that can go straight from the fridge to the freezer by wrapping it snugly in plastic wrap or foil. Let it defrost in the fridge overnight before serving.
Ingredients
Your favorite carrot cake recipe, baked and cooled to fit a 9×13-inch pan (I used a box mix)
14.0 ounces of sweetened condensed milk
Cool Whip, 8 oz.
Cool Whip Vanilla Frosting (10.6 oz; Cream Cheese Frosting if your store has it; mine doesn’t)
6 ounces of whipped cream cheese (about half a box) (must be whipped)
Sauce for sundaes, preferably caramel (use as much or as little as you desire).
1 cup of chopped pecans (use as much or as little as you wish)
Instructions:
This is not a cake that can be removed from its baking dish.
In a random pattern, poke 20–25 holes all over the top of the cake with the bottom of a wooden spoon. The holes should be filled as much as possible with the sweetened condensed milk, which you should pour on top.
Mix the cool whip, the cool whip frosting, and the whipped cream cheese in a large bowl using a hand mixer. Apply generously to the cake’s surface.
Sprinkle some chopped pecans and caramel sauce on top of the cake.
Put in the fridge for at least 4 hours, preferably overnight.
Prepare by slicing into 12 squares for serving (but you can certainly serve more as 1/12 is a substantial portion).