Description
Indulge in our delicious Carrot Cake Poke Cake Recipe. Discover a new twist on a classic dessert today!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 4 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 3 cups finely grated carrots (about 4–5 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 can sweetened condensed milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts for garnish (optional)
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. I recommend also lining it with parchment paper with overhanging sides for easy removal. Ensure all refrigerated ingredients have come to room temperature. Grate your carrots finely – this is the perfect time to put those biceps to work with a box grater, or use the fine grating disk on your food processor for quicker results.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This even distribution ensures your Carrot Cake Poke Cake will rise evenly and have consistent flavor throughout. Set this mixture aside while you work on the wet ingredients.
- Step 3: Prepare Wet Ingredients In a large bowl, whisk together the oil, eggs, granulated sugar, brown sugar, and vanilla until smooth and well combined. The mixture should look slightly thickened and the sugars should be mostly dissolved. Don’t rush this step – good incorporation here means a better cake texture later!
- Step 4: Combine Batter Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Over-mixing will develop too much gluten, resulting in a tough cake, so use a gentle hand. Fold in the grated carrots and nuts (if using) until evenly distributed throughout the batter.
- Step 5: Bake the Cake Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The cake will continue cooking slightly as it cools, so be careful not to overbake.
- Step 6: Create the Filling While the cake bakes, prepare your filling by whisking together the sweetened condensed milk, heavy cream, vanilla extract, and cinnamon until completely smooth. This creamy mixture will be the magic that transforms your regular carrot cake into a spectacular Carrot Cake Poke Cake.
- Step 7: Transform into Poke Cake Allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1/2 inch apart. Slowly pour the filling mixture evenly over the entire cake, paying special attention to getting it into the holes. Some filling will remain on top, and that’s perfectly fine.
- Step 8: Prepare the Frosting Beat the softened cream cheese and butter together until completely smooth and fluffy, about 2 minutes. Add the powdered sugar in batches and beat until incorporated. Mix in the vanilla until the frosting is silky and spreadable.
- Step 9: Finish Your Masterpiece Once the cake has cooled completely and absorbed the filling (about 1 hour), spread the cream cheese frosting evenly over the top. If desired, sprinkle with the additional chopped walnuts for a beautiful presentation and textural contrast. Refrigerate for at least 2 hours before serving to allow all the flavors to meld perfectly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg