Carrot Cake Poke Cake

I love a good carrot cake. And I love a fun poke cake, they’re so moist and yummy. So one day it hit me, why not do combination of those: a Carrot Cake Poke Cake!

In my family growing up we ate carrot cake around Easter time. I though everyone did. But I learned that my husband’s family ate carrot cake at christmas time which I had never heard of. My husband didn’t believe me that it wasn’t a Christmas dessert and I didn’t believe him that it was. A quick Google search later and guess who was right??! ME! Don’t you love it when you’re right?

But I guess if you’re one of the “wrong ones” you can make this cake this Christmas season if you want to. This cake will be delicious no matter when you make it!

I was recipe testing this cake when we had family in town and they were all raving over the cake. My brother-in-law texted me for the recipe a week later and made it himself that day!

Fun Facts About Carrot Cake:

1. Ancient Origins: Carrot cake isn’t just a modern dessert! It dates back to medieval times when carrots were used in sweet puddings and cakes due to their natural sweetness. The practice continued into the 18th century, and carrots became a popular ingredient during wartime when sugar was rationed.
2. Carrots = Nutrients: While carrot cake is a sweet indulgence, it actually has some nutritional benefits! Carrots are rich in Vitamin A and beta-carotene, which are great for eye health and boosting immunity.
3. Carrot Cake is Versatile: You can switch up the traditional nuts (like walnuts or pecans) and add other ingredients like raisins, coconut, or even pineapple for extra flavor and texture!

What’s a Poke Cake:

The Name Says It All: Poke cakes get their name because after the cake is baked, you literally “poke” holes into it (usually with a skewer) before pouring a flavorful liquid, such as pudding or jello, over it. This allows the liquid to soak into the cake, creating a moist, delicious treat. Nobody has time for dry cake! A dry cake is what we call wasted calories in my book.

I read that the Jell-O company invented poke cake in the 1970s as part of a marketing campaign. The idea was to bring back gelatin’s popularity after the decline of Jell-O salads in the 1950s and 1960s.

Feel free to customize the recipe with your favorite add-ins or toppings. What do you think of this twist on the classic carrot cake?

Carrot Cake Poke Cake

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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.

• Author: Brianna
• 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

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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

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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.

 

Frequently Asked Questions – Carrot Cake Poke Cake