Carrot Cake Poke Cake

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Carrot cake is already a classic favorite, but when you turn it into a poke cake, it becomes next-level delicious! This Carrot Cake Poke Cake is the perfect combination of warm spices, moist cake, and rich filling. Topped with a tangy cream cheese frosting, this dessert is everything you love about traditional carrot cake-with a fun twist!

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Whether you’re making this Carrot Cake Poke Cake for Easter, a springtime gathering, or to satisfy a craving, this poke cake is guaranteed to be a hit!

The best part? It starts with a boxed cake mix, as all my favorite poke cake recipes do. The filling is a combination of warm cinnamon, rich caramel sauce and sweetened condensed milk. This gives the cake a touch of sweetness and keeps it moist.

The tangy cream cream icing keeps the cake from being too sweet. It’s the perfect combination of spice, sweet and tang. It’s simply irresistible!

If you love carrot cake, this version will quickly become a new favorite!

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

Equipment

• Stand Mixer or Electric Hand Mixer
• Measuring cups, spoons, mixing bowls
• 9×13 baking dish
• Small pan for toasting the walnuts

Cake Ingredients

• 1 box carrot cake mix plus ingredients called for on the package (usually eggs, water and oil)
• Optional– 1/2 cup golden raisins, so good in the cake, if you like raisins! 
• 14 ounce sweetened condensed milk 
• 1/2 cup caramel sauce 
• 1 tsp cinnamon 

For the Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened 
• 1/2 tsp salt (omit if using salted butter)
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract 
• 1/2 cup walnuts, for garnish, optional, but gives the cake a nice crunch. Substitute for pecans, if preferred.

How To Make It

This cake is perfect to make the day before!

Bake the carrot cake: Prepare the cake mix according to the package directions, adding ½ cup golden raisins to the batter if desired. Bake as directed.

Let the cake cool for 15 minutes.

Poke it: Using the back of a wooden spoon or a straw, poke holes in the cake about 1 inch apart.

Make the filling: In a bowl, whisk together the sweetened condensed milk, caramel sauce, and cinnamon until well combined.

Carefully pour the mixture into the holes, ensuring it soaks into the cake.

You may have some filling left over, and that’s ok. Fill all of the holes, but don’t overly saturate the cake with the filling.

Chill: Cover and refrigerate for 1–2 hours to allow the cake to set.

Make the frosting: In a mixing bowl, beat the softened butter and cream cheese with an electric hand mixer or a stand mixer fitted with a whisk attachment until light and fluffy.

Add the vanilla extract and 2 cups powdered sugar, mixing on medium-low speed until smooth. Scrape down the sides of the bowl, then add the remaining powdered sugar. Continue mixing until well combined and creamy.

Frost the cake: Spread the frosting evenly over the chilled cake.

Chill again: Cover and refrigerate for at least 2 hours to allow the frosting to set.

Toast the walnuts: In a dry pan over medium heat, toast the walnuts for 2–4 minutes, stirring frequently, until fragrant. Be careful not to burn them.

Chop the toasted walnuts and sprinkle them over the cake right before serving.

Slice, serve, and enjoy! Refrigerate any leftovers.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.  

More Spring Recipes

• Lemon Raspberry Cake
• Crock Pot Glazed Carrots
• Andouille Sausage Breakfast Casserole
• Roasted Parmesan Asparagus
• Easy Beef Tenderloin
• Carrot Cake Oatmeal
• Crock Pot Brown Sugar Ham
• Easter Poke Cake

Tips

• Use a spice cake mix instead of carrot cake
• Add mix-ins like ½ cup shredded coconut, chopped walnuts, or golden raisins to the batter for texture and flavor.
• Let the cake cool before poking holes—about 10–15 minutes. If it’s too hot, it may become too soft and lose structure.
• Use the back of a wooden spoon, a straw or a chopstick to create evenly spaced holes
• Let the filling soak in for at least 1-2 hours before frosting to ensure a moist and flavorful cake.
• Use room temperature cream cheese and butter and sift the powdered sugar to make a smooth, lump-free frosting.
• Don’t overbeat the frosting—once it’s light and fluffy, stop mixing to prevent it from becoming too soft.
• Chill the cake after frosting for at least 2 hours up to the day before to let the flavors meld. This is the perfect make ahead cake!
• Drizzle with caramel sauce for an extra indulgent touch.
• Store leftovers covered in the fridge for up to 4 days.

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