Carrot Cake Poke Cake
Carrot cake meets poke cake.
This moist and flavorful from scratch carrot poke cake is packed with shredded carrots, sweetened coconut, and crushed pineapple, creating a perfectly spiced base. After baking, the cake is soaked with a mixture of sweetened condensed milk and milk, making it rich, extra moist, and decadent. Topped with a creamy, smooth whipped cream cheese frosting and garnished with pecans and toasted coconut, it’s a yummy dessert that’s perfect for any occasion.
- Prep Time: 20 minutes plus 1 hour 30 minutes inactive cooling time
- Cook Time: 35 minutes
- Total Time: 55 minutes plus 1 hour 30 minutes inactive cooling time
- Yield: About 15 slices 1x
Ingredients
Cake-
2 cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon salt
1/8 teaspoon cloves
3 large eggs
¾ cup canola oil
½ cup milk
¼ cup sour cream
1 teaspoon vanilla extract
1 ¼ cup sugar
2 cups peeled and shredded carrots (medium packed)
1 cup sweetened coconut flakes
8 oz can crushed pineapple, drained well
Soak-
1 can sweetened condensed milk
¼ cup milk
Topping-
4 oz cream cheese, extra soft
¼ cup powdered sugar
2 cups heavy cream
Chopped pecans, for garnish, optional
Toasted coconut, for garnish, optional
Instructions
Preheat the oven to 350 F and spray a 9×13 baking dish with cooking spray.
Cake-
Whisk together the flour, baking soda, baking powder, cinnamon, salt, and cloves.
In a separate mixing bowl with a hand mixer mix together the eggs, oil, milk, sour cream, vanilla, and sugar until well combined. Add the dry ingredients and mix until almost combined. Add the carrots, coconut flakes, and pineapple and mix until just combined.
Spread evenly into the prepared baking dish and bake for 33-38 minutes until a toothpick inserted comes out dry. Let the cake cool for 20-30 minutes before continuing.
Soak-
In a mixing bowl whisk together the milk and sweetened condensed milk. Once the cake is mostly cool, poke holes with a wooden skewer or handle of a wooden spoon.
Pour the milk over the cake and refrigerate for at least 1 hour.
Topping-
In the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese and powdered sugar until very smooth. It’s easiest to do this if the cream cheese is extra soft. Add the cream and beat until thick.
Spread over the cake and sprinkle with chopped pecans and toasted coconut, if desired.
Notes
Step-by-step pictures and Frequently Asked Questions below recipe card.
Using room temperature ingredients in the cake portion will help the cake be the fluffiest.
To toast coconut, heat a skillet on the stove over medium heat. Add ¼ cup of sweetened coconut flakes. Cook, stirring every 30-60 seconds until the coconut is lightly brown.
Store in an airtight container in the fridge for up to 4 days.
You can make this cake in advanced. I suggest not topping with the cream cheese whipped cream until right before serving.
You can also use a container of Cool Whip instead for an easier topping.
Keywords: Easter Recipes, Carrot cake, poke cake, dessert, pineapple, coconut
Find it online: https://acupofcream.com/carrot-cake-poke-cake/