Name: Carrot Poke Cake Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 4 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar (packed); 1 cup vegetable oil; 1/2 cup unsweetened applesauce; 2 teaspoons vanilla extract; 2 cups finely grated carrots; 1/2 cup crushed pineapple (drained); 1/2 cup chopped walnuts (optional); 1 (14-ounce) can sweetened condensed milk; 1 (8-ounce) package cream cheese (softened); 1/2 cup unsalted butter (softened); 2 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 cup heavy cream

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Carrot Poke Cake is a delightful twist on the beloved classic dessert, combining the moist, warmly spiced crumb of carrot cake with the sweet decadence of sweetened condensed milk soaked right in. Topped with a dreamy layer of rich cream cheese frosting, every bite of this flavorful cake is an irresistible blend of luscious texture, fragrant spices, and a hint of tanginess that balances its sweetness. It’s wonderfully easy to make and guaranteed to be an instant hit at any gathering—especially when you want a dessert that delivers big comfort and big wow factor at the same time.

Ingredients You’ll Need

The ingredient list for Carrot Poke Cake is surprisingly simple, yet each component plays a vital role in creating its perfect balance of flavor and texture. Fresh spices and wholesome mix-ins make this cake something truly special.

All-purpose flour: Forms the sturdy base for our cake and ensures a tender crumb.
Baking powder and baking soda: Both leaveners help the cake rise nicely, giving a light, moist texture.
Salt: Just a pinch brings out all the warm, sweet flavors in the cake.
Ground cinnamon, nutmeg, and ginger: The spice trio that gives Carrot Poke Cake its cozy, aromatic personality.
Eggs: Bind everything together and add richness—best used at room temperature for even mixing.
Granulated sugar & brown sugar: The combo creates deep flavor and that irresistible moistness.
Vegetable oil: Keeps the cake extra soft—don’t substitute for butter, as oil results in a moister crumb.
Unsweetened applesauce: Adds even more moisture while reducing the need for excess oil.
Vanilla extract: Lends an irresistibly warm undertone to the cake and the frosting.
Finely grated carrots: The star ingredient—use fresh, juicy carrots for maximum flavor and color.
Crushed pineapple (drained): Secret ingredient for extra moisture and a subtle sweet tang.
Chopped walnuts (optional): A bit of crunch for those who love a nutty touch; totally optional but delicious.
Sweetened condensed milk: The magic that gives a poke cake its signature creamy, melt-in-your-mouth effect.
Cream cheese (softened): The foundation for classic tangy frosting—softened so it whips up fluffy and smooth.
Unsalted butter (softened): Makes the frosting rich and helps it spread like a dream.
Powdered sugar: Sweetens and thickens the frosting, making it cloud-like and creamy.
Heavy cream: Adds an airy texture to the frosting, taking it from good to absolutely incredible.

How to Make Carrot Poke Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F and generously greasing a 9×13-inch baking pan. Having everything ready at the get-go ensures the Carrot Poke Cake comes together seamlessly. The hot oven and greased pan will prevent sticking, so you can look forward to effortless serving later.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This simple step makes sure your leaveners and spices are evenly distributed, which means the cake will bake up uniformly and taste thoughtfully spiced in every bite.

Step 3: Combine the Wet Ingredients

Grab a large mixing bowl and beat together the eggs, granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract until you have a smooth, golden mixture. The applesauce adds moisture and helps bind, while the combination of sugars gives a lovely depth of flavor.

Step 4: Bring the Batter Together

Add the dry ingredients to the wet and mix just until combined; don’t overmix or you’ll risk a tough cake. Next, gently fold in the grated carrots, crushed pineapple, and walnuts if you’re using them. These final mix-ins create that signature Carrot Poke Cake texture—moist, soft, with a touch of pleasant chew and crunch.

Step 5: Bake the Cake

Pour your batter into the prepared pan and smooth out the top. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will fill with the most inviting aroma—a sure sign it’s nearly ready!

Step 6: Poke and Soak

After the cake has cooled for about 10 minutes, grab the handle of a wooden spoon and poke holes all over the cake, about 1 inch apart. This is where the magic happens: slowly pour the sweetened condensed milk evenly over the warm cake so it soaks into every nook and cranny. Let the cake cool completely so the flavors meld together.

Step 7: Prepare the Cream Cheese Frosting

While the cake cools, beat softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and heavy cream. Continue beating until the frosting is fluffy and silky—this is the crowning touch that brings your Carrot Poke Cake over the top.

Step 8: Frost and Chill

Spread the frosting generously over the cooled cake, making sure every poke and edge is covered. Chill the finished cake for at least one hour before serving. This patience pays off with clean, perfect slices and a set, luscious topping.

How to Serve Carrot Poke Cake

Garnishes

For a truly festive finish, sprinkle the top of your Carrot Poke Cake with toasted coconut, extra chopped walnuts, or even a pinch of cinnamon. These simple touches not only add a touch of elegance, but also hint to your guests about all the delicious flavors inside.

Side Dishes

Pair Carrot Poke Cake with fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream for an even more decadent dessert experience. If serving after a savory meal, a steaming cup of coffee or spiced chai is just right on the side.

Creative Ways to Present

Cut your Carrot Poke Cake into tidy squares and serve on colorful dessert plates, or stack layered cubes in a trifle glass for an elegant twist. For parties, try cutting the cake into mini bites or using cookie cutters for fun shapes—each one a bite of happiness.

Make Ahead and Storage

Storing Leftovers

Leftover Carrot Poke Cake keeps beautifully in the refrigerator. Just cover the pan tightly with plastic wrap or transfer slices to an airtight container, and your cake will stay moist for up to five days—perfect for those sweet snack cravings.

Freezing

This cake freezes surprisingly well! If you want to freeze, slice it into portions, wrap each piece tightly, and store in a freezer-safe container. The frosting and milk-soaked crumb remain luscious after thawing—just be sure to defrost in the fridge overnight.

Reheating

There’s no need to reheat Carrot Poke Cake before serving, but if you like a slightly warmer bite, microwave a slice for 10 to 15 seconds. This ever-so-gentle warming brings out the cozy spice aromas without melting the frosting too much.

FAQs

Can I make Carrot Poke Cake without nuts?

Absolutely! The walnuts are totally optional, and the cake will remain just as moist and flavorful if you leave them out—perfect if you’re baking for anyone with nut allergies or personal preferences.

Is fresh pineapple better than canned for this recipe?

For convenience, canned crushed pineapple (well-drained) works best in Carrot Poke Cake. However, if you have fresh pineapple and don’t mind the extra step, it will add even more brightness to the cake’s flavor.

Can I bake Carrot Poke Cake ahead of time?

Yes! In fact, this cake tastes even better when made a day in advance. The milk has more time to infuse the crumb, and the frosting sets perfectly—just refrigerate until you’re ready to serve.

What is the best way to grate carrots for this cake?

Use the fine side of a box grater or the grating blade on your food processor to make sure the carrots blend seamlessly into the batter, giving moisture and classic carrot cake sweetness without visible chunks.

Why does the recipe use both applesauce and oil?

Combining applesauce and oil creates a cake that’s extra moist without being too heavy or greasy. The applesauce also adds a touch of natural sweetness and helps reduce the overall fat content.

Final Thoughts

If you’re looking for a dessert that combines comfort, big crowd-pleasing flavor, and just a hint of show-off appeal, Carrot Poke Cake is the recipe to try next. It’s homey, satisfying, and guaranteed to have friends and family asking for seconds. Go ahead—gather your ingredients and find an excuse to bake this sweet, spiced masterpiece!

Carrot Poke Cake Recipe

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4.9 from 9 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Carrot Poke Cake is a delightful twist on the classic carrot cake, with a moist and flavorful sponge filled with grated carrots, pineapple, and warm spices. Topped with a luscious cream cheese frosting, every bite is a perfect balance of sweetness and spice.

Ingredients

Scale

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
4 large eggs
1 cup granulated sugar
1/2 cup brown sugar (packed)
1 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups finely grated carrots
1/2 cup crushed pineapple (drained)
1/2 cup chopped walnuts (optional)

Topping:

1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese (softened)
1/2 cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup heavy cream

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine wet ingredients: In a large bowl, beat eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla until smooth. Add dry ingredients and mix just until combined.
Add mix-ins: Fold in grated carrots, pineapple, and walnuts if using. Pour batter into the prepared pan and bake for 35–40 minutes.
Poke and soak: Remove the cake from the oven and let cool for 10 minutes. Poke holes all over the cake with a wooden spoon handle and pour sweetened condensed milk over the warm cake.
Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and heavy cream, beat until light and fluffy.
Frost the cake: Spread frosting evenly over the cooled cake. Chill for at least 1 hour before serving.