Carrot Poke Cake
This carrot poke cake blends the cozy charm of a classic carrot cake with a luscious cream cheese filling that seeps into every crumb. Packed with shredded carrots, crushed pineapple, warm spices, and finished with a cloud-like whipped topping frosting, it's the ultimate make-ahead dessert for Easter, potlucks, or any day you're craving something soul-soothing.
Equipment
- 9x13-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 9x13-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
For added flavor, include chopped nuts or coconut. Chill overnight for best results. Store in the fridge up to 4 days.