The first time I made this carrot poke cake, I was playing around with a twist on my grandma’s old-school carrot cake—and let me tell you, I didn’t expect the family to fall in love this hard. There’s something about the way that cream cheese mixture sinks into the warm cake, hugging every crumb with tangy sweetness, that makes it downright addictive. It’s like cozy nostalgia with a cheeky, creamy upgrade.
If you’re a fan of carrot cake but want something even more moist and indulgent (yes, that’s possible!), this carrot poke cake is your new go-to dessert. It’s great for Easter, brunches, potlucks, or just when you’re craving something soul-soothing. Plus, it’s make-ahead friendly and incredibly forgiving—aka, it loves you back.
Love carrot cake? You might also adore these Carrot Cake Bars with Cream Cheese Frosting—they’re soft, spiced, and perfect for snacking or gifting.
Why You’ll Love This Carrot Poke Cake
- Incredibly moist and tender thanks to the poke-and-pour method
- Cream cheese filling sinks into every bite—no dry cake here
- Packed with warm spices, shredded carrots, and crushed pineapple
- Can be made ahead and keeps beautifully in the fridge
- Feeds a crowd and gets rave reviews every time
Recipe Snapshot Table
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dessert | American | 20 mins | 35 mins | 3 hours | 12 servings | Easy |
Carrot Poke Cake
Equipment
- 9×13-inch Baking Dish
- Mixing Bowls
- Electric Mixer
- Wooden spoon handle
Ingredients
Cake Base
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 0.25 tsp nutmeg
- 0.75 cup granulated sugar
- 0.75 cup brown sugar packed
- 3 eggs
- 0.75 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups shredded carrots
- 1 cup crushed pineapple drained
Filling and Frosting
- 1 can sweetened condensed milk 14 oz
- 8 oz cream cheese softened
- 0.5 cup powdered sugar
- 8 oz whipped topping thawed
- 0.5 cup toasted walnuts optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In another bowl, mix granulated sugar, brown sugar, eggs, oil, and vanilla. Stir in carrots and pineapple.
- Combine wet and dry ingredients, mix until just combined. Pour batter into prepared pan and bake for 35 minutes.
- Let cake cool for 15 minutes, then poke holes all over using the handle of a wooden spoon.
- Beat cream cheese until smooth, add sweetened condensed milk and blend until smooth. Pour mixture over the cake.
- Once cake is completely cooled, mix frosting: beat cream cheese, fold in powdered sugar and whipped topping. Spread over cake.
- Chill in fridge for at least 2 hours. Garnish with toasted walnuts before serving, if desired.
Notes
Ingredients
- Shredded carrots – bring natural sweetness and that classic carrot cake texture
- Crushed pineapple – keeps the cake incredibly moist and adds a subtle tang
- All-purpose flour – gives the cake structure and a tender crumb
- Baking soda + baking powder – your leavening duo for a light lift
- Cinnamon + nutmeg – warm spices that deepen the flavor
- Granulated sugar + brown sugar – a combo for sweetness and a touch of molasses richness
- Eggs – bind the batter and give it structure
- Vegetable oil – adds richness and helps with that soft, velvety bite
- Vanilla extract – ties everything together with cozy aroma
- Salt – a must for balance
- Sweetened condensed milk – poured over the cake for dreamy richness
- Cream cheese + powdered sugar + whipped topping – make the luscious, cloud-like frosting
How to Make This Moist Carrot Poke Cake
1. Mix up the spiced carrot batter
In a big bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, stir together the sugars, eggs, oil, and vanilla. Fold in the carrots and pineapple, then gently mix wet into dry. It’ll smell like fall and sunshine in a bowl.
2. Bake until golden and fragrant
Pour the batter into a greased 9×13-inch pan and bake at 350°F for about 35 minutes. The top should be set and a toothpick should come out mostly clean. Let it cool just enough to poke—about 15 minutes.
3. Poke and pour the filling
Use the handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart. Slowly pour the sweetened condensed milk over the cake, letting it seep down into every nook and cranny. This is what gives this carrot poke cake its ultra-moist, melt-in-your-mouth texture.
4. Frost and chill
Once the cake is fully cooled, whip up the frosting: beat cream cheese until smooth, mix in powdered sugar, then fold in whipped topping. Spread it over the cake like you’re frosting a fluffy cloud. Chill the whole thing for at least 2 hours so the flavors meld.
Pro Tips for Success
- Don’t overmix the batter—just stir until combined to keep it tender.
- Let the cake cool slightly before poking to avoid tearing the top.
- Pour the condensed milk slowly and evenly for best absorption.
- For extra flavor, add chopped pecans or toasted coconut on top.
- Chill overnight for even better texture and flavor—carrot poke cakes love time to soak.
Flavor Variations
- Tropical twist: Add coconut flakes and swap whipped topping with coconut whipped cream
- Nutty carrot cake: Stir chopped walnuts or pecans into the batter
- Zesty edge: Add orange zest to the frosting for a citrusy lift
- Pumpkin-spice version: Replace some carrot with pumpkin puree and up the nutmeg
Serving Suggestions
- Serve chilled with hot coffee or chai tea
- Garnish with grated carrot, crushed nuts, or a sprinkle of cinnamon
- Perfect as a brunch dessert or after a savory roast dinner
Make-Ahead & Storage
Make-Ahead:
Bake the cake and poke it a day in advance. Add frosting the day of serving.
Storage:
Keep covered in the fridge for up to 4 days. The flavors deepen over time!
Leftovers
Leftover carrot poke cake? That’s a brunch win. Cut into squares and serve with a dollop of Greek yogurt and a drizzle of honey—or eat cold straight from the pan, no shame here.
Freezing
Yes, you can freeze it! Freeze the unfrosted cake (after poking and pouring) wrapped tightly in plastic and foil. Defrost overnight in the fridge, then frost before serving.
Reheating
This one’s best served cold or at room temp—but if you want it warm, microwave a piece for 10–15 seconds to soften it up.
FAQs
What is the point of a poke cake?
Poke cakes are all about flavor infusion. Once baked, you poke holes and pour something rich (like cream cheese filling or pudding) on top, which soaks into every bite for max moisture and flavor.
Why is it called divorce carrot cake?
It’s a cheeky nickname some folks use because the cake is so good, it might cause relationship drama over who gets the last piece! Just a joke, but it shows how dangerously delicious it is.
What is the secret ingredient in carrot cake?
Many swear by crushed pineapple—it keeps the cake extra moist and adds a bright, subtle tang that plays beautifully with the warm spices.
Do you let cake cool before poking holes?
Yes, give it about 15 minutes. You want the cake warm enough to soak in the filling but not hot enough to crumble when poked.
Final Thoughts
If cozy had a flavor, it’d be this carrot poke cake. It’s got that nostalgic carrot cake warmth, but with a creamy upgrade that makes each slice pure comfort. Whether you’re sharing it with friends or sneaking bites by the fridge light, it’s a dessert that loves you back.
Craving even more carrot cake goodness? I’ve always admired the classic King Arthur Carrot Cake for its rich flavor and trusted results—definitely worth checking out if you’re in a baking mood!
Now go on—poke that cake like you mean it.