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carrot cake poke cake on a white plate with a fork
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Carrot Cake Poke Cake

Course Dessert
Cuisine American
Keyword cake
Prep Time 20 minutes
Cook Time 30 minutes
Fridge Time 1 hour
Servings 12 people

Ingredients

For Cake

  • 2 cups all-purpose flour
  • 1 ½ tsps baking soda
  • 2 tsps cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup melted butter
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 ½ tsps vanilla extract
  • cup whole milk
  • 2 cups grated carrot
  • ½ cup crushed pineapple
  • 14 oz sweetened condensed milk
  • 3.9 oz box instant vanilla pudding

For Cream Cheese Topping

  • 4 oz cream cheese, softened
  • 1 teaspoon vanilla
  • cup powdered sugar
  • 3 tablespoon heavy cream
  • 8 oz whipped topping
  • seasonal sprinkles

Instructions

For Cake

  • Pre-heat oven to 350°F. Lightly grease a 9x13 baking dish.
  • In a medium bowl, whisk together flour, baking powder, cinnamon, cloves, nutmeg, and salt. Set aside.
  • In a separate bowl, whisk together melted butter, sugars, eggs, vanilla, and milk. Slowly add the dry ingredients to the wet. Do not over-mix. Fold carrots and pineapple into the batter.
  • Spread the batter into a baking dish. Bake for 30 minutes.
  • While cake is baking, mix together the sweetened condensed milk with the pudding mix.
  • Remove cake from oven. Using the end of a wooden spoon, make holes in the warm cake. Pour the pudding mixture over the cake and spread it evenly on top. Place the cake in the fridge for 1-2 hours.

For Cream Cheese Topping

  • Place cream cheese in a medium bowl and mix in the vanilla with a hand mixer.
  • Add the powdered sugar and whip till smooth. Mix in the heavy cream.
  • Fold in the whipped topping.
  • To frost cake, remove from the fridge and spread evenly over the cake. Top with seasonal sprinkles, nuts, or caramel sauce.
  • Store covered in the fridge.