Name: Carrot Cake Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 box carrot cake mix; 3 large eggs; 1 cup water; 1/2 cup vegetable oil; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 can (14 oz sweetened condensed milk); 1 jar (7 oz caramel topping); 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts (optional)

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Carrot Cake Poke Cake is a moist and spiced carrot cake topped with a creamy, decadent frosting that seeps into the cake for an extra burst of flavor in every bite, making it a perfect Spiced Dessert Favorite. Ideal for holidays, birthdays, or any celebration, this cake is a guaranteed crowd-pleaser.

Why You’ll Love Carrot Cake Poke Cake

I absolutely love how this Carrot Cake Poke Cake brings together the best of both worlds: a spiced, moist cake with a luscious caramel-cream topping, creating a Spiced Dessert Favorite. The magic happens when you poke holes into the cake after it’s baked, allowing a sweet, caramelized mixture of sweetened condensed milk and caramel topping to soak in. The result is a cake that’s extra moist and full of flavor. Plus, the whipped cream frosting adds a smooth, light contrast that complements the rich cake perfectly. Whether I’m baking for a holiday, birthday, or just a casual gathering, this is always a hit!

Ingredients for Carrot Cake Poke Cake

Here’s what you’ll need for Carrot Cake Poke Cake (serves 12):

Cake:

1 box carrot cake mix
3 large eggs
1 cup water
½ cup vegetable oil
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger

Filling:

1 can (14 oz) sweetened condensed milk
1 jar (7 oz) caramel topping

Frosting:

1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
½ cup chopped walnuts (optional, for garnish)

Equipment:

9×13-inch baking pan
Large mixing bowl
Wooden spoon handle (for poking holes)
Whisk or electric mixer
Spatula

Ingredient Tips:

Cake Mix: Use a trusted brand for consistent results; check box for specific egg/oil needs.
Spices: Freshly ground for bold flavor; adjust to taste.
Caramel Topping: Thick, pourable consistency for best soaking.
Cream: Chilled for better whipping; whip just until stiff peaks form.
Walnuts: Toasted for enhanced flavor; pecans as a substitute.

Directions for Carrot Cake Poke Cake

Let’s create this irresistible Carrot Cake Poke Cake!

Bake the Cake

I preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan. In a large mixing bowl, I combine 1 box carrot cake mix, 3 eggs, 1 cup water, and ½ cup vegetable oil, following the box instructions. I stir in 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp ginger for extra warmth. I pour the batter into the pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

Poke and Fill

After baking, I let the cake cool for 10 minutes. Using the handle of a wooden spoon, I poke holes about 1 inch apart across the warm Carrot Cake Poke Cake. In a bowl, I mix 1 can (14 oz) sweetened condensed milk and 1 jar (7 oz) caramel topping until smooth. I pour this mixture over the cake, ensuring it seeps into the holes.

Chill the Cake

I let the cake cool completely at room temperature, then refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.

Make the Frosting

In a mixing bowl, I whip 1 cup heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form. I spread the whipped cream evenly over the chilled Carrot Cake Poke Cake.

Garnish and Serve

I sprinkle ½ cup chopped walnuts over the frosting, if using, for a crunchy finish. I slice and serve the Carrot Cake Poke Cake chilled for a delightful Spiced Dessert Favorite.

Nutrition

Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Yield: 12 servings
Calories: ~355 kcal per serving (as per reference)
Macros per Serving: 45g carbs, 6g protein, 18g fat, 1g fiber

Variations for Carrot Cake Poke Cake

Try these twists on Carrot Cake Poke Cake:

Nut-Free: Skip walnuts for a smooth Spiced Dessert Favorite or use toasted coconut flakes instead.
Frosting Swap: Use cream cheese frosting (8 oz cream cheese, ¼ cup butter, 2 cups powdered sugar) for a classic Spiced Dessert Favorite vibe.
Spice Boost: Add ¼ tsp cloves or allspice to the batter for deeper warmth.
Fruit Add-In: Mix ½ cup crushed pineapple into the batter for a tropical twist.
Dulce de Leche: Replace caramel topping with dulce de leche for a richer flavor.

Serving Ideas:

Pair with Layla Cooks’ Hot Fudge Pudding Cake for a decadent dessert spread.
Serve with a scoop of vanilla ice cream to complement the Spiced Dessert Favorite flavors.
Enjoy with a warm cup of chai tea for a cozy pairing.

Storage

I store the Carrot Cake Poke Cake in an airtight container in the refrigerator for up to 3 days, keeping it covered to maintain freshness. For serving, I enjoy it chilled, but I can microwave individual slices for 15–20 seconds for a slightly warm treat. I avoid freezing due to the whipped cream frosting, which may not thaw well, but the unfrosted cake can be frozen for up to 1 month if tightly wrapped.

FAQs About Carrot Cake Poke Cake

Here are answers to some common questions about this recipe:

Can I use homemade carrot cake batter for this recipe?
Yes, you can definitely use homemade carrot cake batter instead of the box mix. Just make sure it’s similar in consistency, and follow the rest of the recipe as usual.

Can I use a different type of frosting?
Yes! While whipped cream is light and airy, you can swap it for a traditional cream cheese frosting for a more classic carrot cake flavor. Just be sure to adjust the sweetness to your liking.

How long should I let the cake cool before adding the condensed milk mixture?
After baking, let the cake cool for about 10 minutes before poking holes and pouring the mixture over it. This allows the cake to absorb the liquid without falling apart.

Can I make this cake ahead of time?
Absolutely! In fact, the cake tastes even better after being refrigerated overnight. If you plan to make it ahead, assemble it, cover it tightly, and store it in the fridge until you’re ready to serve.

Is it possible to make a gluten-free version of this cake?
Yes, you can use a gluten-free carrot cake mix to make this recipe gluten-free. Be sure to check the ingredients of the caramel topping and whipped cream for any hidden gluten.

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Conclusion

This Carrot Cake Poke Cake has quickly become one of my favorite desserts to make. The combination of moist, spiced cake and creamy caramel topping creates a truly irresistible treat. It’s a perfect dessert for any occasion, whether it’s a holiday gathering, a birthday celebration, or just a cozy family treat. Give it a try, and I’m sure it will become a favorite in your home too!