Description
Carrot Cake Poke Cake Recipe: A decadent treat loaded with moist cake, creamy frosting, and irresistible carrot flavor. Perfect for holiday gatherings!
Ingredients
Scale
- 2½ cups (313g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs, room temperature
- 1½ cups (300g) granulated sugar
- ¾ cup (180ml) vegetable oil
- ½ cup (120g) unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups (300g) finely grated carrots (about 4–5 medium carrots)
- ½ cup (60g) chopped walnuts or pecans (optional)
- 1 can (14 oz/396g) sweetened condensed milk
- 4 oz (113g) cream cheese, softened
- 1 teaspoon vanilla extract
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Thoroughly grease a 9×13-inch baking pan, then line it with parchment paper, leaving some overhang on the sides for easy removal. The parchment ensures your Carrot Cake Poke Cake won’t stick, allowing for perfect serving later.
- Step 2: Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This thorough mixing ensures the spices and leavening agents will be evenly distributed throughout your carrot cake batter, resulting in consistent flavor and texture in every bite.
- Step 3: Beat the Wet Ingredients In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed for about 3 minutes until pale and slightly thickened. This incorporates air into the batter, helping your cake rise beautifully. Gradually add the oil, applesauce, and vanilla, beating until the mixture is smooth and well combined.
- Step 4: Combine and Bake Gradually fold the dry ingredients into the wet ingredients, mixing just until combined—overmixing will develop too much gluten, resulting in a tough cake. Gently fold in the grated carrots and nuts if using. Pour the batter into your prepared pan, spreading it evenly to the corners. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Step 5: Create the Poke Cake Magic Allow the cake to cool in the pan for exactly 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart. In a medium bowl, whisk together the sweetened condensed milk, softened cream cheese, and vanilla until smooth. Slowly pour this mixture over the entire cake, ensuring it fills the holes. Some filling will remain on top—that’s perfectly fine!
- Step 6: Frost and Finish Let the cake cool completely, then prepare the frosting. Beat the cream cheese and butter together until smooth and fluffy, about 3 minutes. Gradually add the powdered sugar and vanilla, beating until light and spreadable. Generously spread the frosting over the cooled cake. If desired, garnish with chopped nuts and decorative marzipan carrots. Refrigerate your Carrot Cake Poke Cake for at least 2 hours before serving to allow the flavors to meld beautifully.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 39g
- Sodium: 330mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg