Name: Carrot Cake Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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)

Carrot Cake Poke Cake 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. Perfect for holidays, birthdays, or any celebration, this carrot cake poke cake is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

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. 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

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 can (14 oz) sweetened condensed milk

1/4 teaspoon ground ginger

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a large mixing bowl, prepare the carrot cake mix according to the instructions on the box, using eggs, water, and vegetable oil. Stir in the cinnamon, nutmeg, and ginger for an extra boost of flavor.

Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once the cake is done baking, let it cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.

In a separate bowl, mix the sweetened condensed milk and caramel topping together until smooth. Pour this mixture over the warm cake, making sure it seeps into the holes.

Let the cake cool completely at room temperature, then refrigerate for at least 2 hours or overnight for best results.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the cooled cake.

Garnish with chopped walnuts, if desired. Slice, serve, and enjoy!

Servings and timing

Servings: 12 servings

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Calories per Serving: 355 kcal

Variations

Add-ins: I love adding some chopped walnuts on top for a bit of crunch, but if you’re not a fan of nuts, you can easily leave them out.

Frosting Swap: If whipped cream isn’t your thing, you could replace it with cream cheese frosting for a more traditional carrot cake flavor.

Spices: Feel free to adjust the spices to suit your taste! Adding more cinnamon or a dash of cloves can bring even more warmth to the cake.

Storage/Reheating

Storage: Once the cake is fully assembled, it should be stored in the refrigerator. It will stay fresh for up to 3 days.

Reheating: If you prefer your cake slightly warmed, microwave individual slices for about 15-20 seconds. However, I love it chilled right out of the fridge!

Related Recipes:

Coconut Cream Poke Cake

FAQs

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.

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!

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