Carrot Cake Poke Cake Recipe

Decadent Carrot Cake Poke Cake Recipe

Indulge in the divine flavors of carrot cake with a delightful twist! This Carrot Cake Poke Cake takes the classic carrot cake to a whole new level of deliciousness. With layers of moist carrot cake, creamy caramel filling, and luscious cream cheese frosting, every bite is a heavenly experience. Whether you’re celebrating a special occasion or simply craving a decadent dessert, this poke cake is sure to impress. Follow this easy recipe to create a dessert masterpiece that will have everyone coming back for seconds!

Frequently Asked Questions (FAQs):

Q: Can I use homemade carrot cake instead of a box mix? A: Yes, you can use your favorite homemade carrot cake recipe if preferred. Just be sure it yields enough cake for a 9×13-inch pan.

Q: Can I omit the nuts from the recipe? A: Absolutely! Feel free to omit the nuts if you have allergies or simply prefer not to include them. The cake will still be delicious.

Q: Can I make this cake ahead of time? A: Yes, you can prepare the cake a day in advance and store it covered in the refrigerator. Add the frosting and toppings just before serving for the best taste and texture.

Q: Can I use store-bought caramel sauce? A: Yes, store-bought caramel sauce works perfectly for this recipe. Alternatively, you can make your own homemade caramel sauce if desired.

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For the Cake:

  • 1 box carrot cake mix (and ingredients called for on the box like eggs, oil, and water)
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple (drained)
  • 1/2 cup chopped walnuts or pecans (optional)

For the Poke Filling:

  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup caramel sauce

For the Frosting:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

For the Topping:

  • Additional chopped walnuts or pecans
  • Additional caramel sauce for drizzling


1. Prepare the Cake:

  1. Preheat your oven according to the instructions on the carrot cake mix box. Grease and flour a 9×13-inch baking pan.
  2. Prepare the carrot cake batter according to the instructions on the box. Fold in the grated carrots, crushed pineapple, and chopped nuts, if using.
  3. Pour the batter into the prepared pan and bake according to the package instructions until a toothpick inserted into the center comes out clean.
  4. Remove the cake from the oven and let it cool slightly.

2. Make the Poke Holes and Add the Filling:

  1. Using the handle of a wooden spoon, poke holes all over the surface of the warm cake.
  2. In a small bowl, mix together the sweetened condensed milk and caramel sauce until well combined.
  3. Pour the caramel filling over the warm cake, making sure to fill the holes and spread it evenly across the surface.

3. Prepare the Frosting:

  1. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar, beating until smooth and well combined.
  3. Stir in the vanilla extract until incorporated.

4. Frost the Cake:

  1. Spread the cream cheese frosting evenly over the top of the cake, covering the caramel filling.
  2. Sprinkle additional chopped nuts over the frosting, if desired.

5. Garnish and Serve:

  1. Drizzle additional caramel sauce over the top of the cake for an extra indulgent touch.
  2. Slice the cake into squares and serve immediately, or refrigerate until ready to serve.

Cook’s Notes:

  • Be sure to use a 9×13-inch baking pan for this recipe to ensure the cake bakes evenly and fits all the delicious layers.
  • If you’re short on time, you can use store-bought cream cheese frosting instead of making it from scratch.
  • For a nut-free version, simply omit the chopped nuts from both the cake batter and the topping.


  • Experiment with different cake flavors such as spice cake or vanilla cake for a unique twist on this recipe.
  • Add a layer of shredded coconut to the cake for extra texture and flavor.
  • For a boozy version, add a splash of rum or bourbon to the caramel filling.

Keto Version:

To make a keto-friendly version of this cake, you can use a low-carb cake mix or make your own almond flour-based cake. Substitute the sweetened condensed milk with a keto-friendly alternative such as sweetened condensed coconut milk and use a powdered erythritol-based sweetener instead of powdered sugar in the frosting.

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Treat yourself to the ultimate indulgence with this irresistible Carrot Cake Poke Cake! With its moist carrot cake layers, gooey caramel filling, and creamy cream cheese frosting, this dessert is a true delight for the senses. Whether enjoyed as a sweet ending to a special meal or as a decadent treat any day of the week, this poke cake is guaranteed to be a hit with family and friends. So, gather your ingredients and get ready to bake up a slice of pure bliss that will have everyone asking for seconds!

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