Carrot Cake Poke Cake Recipe
This carrot cake poke cake is my go-to recipe when I want to make an effortless yet impressive dessert that still has that classic homemade taste that everyone loves. With 30 minutes of prep time and 30 minutes of cooking, this foolproof and crowd-pleasing dessert is the perfect choice for any occasion.
Instead of layering a traditional cake, try this easy poke cake. It soaks up the rich and sweet filling, making every bite extra delicious. I love a good homemade carrot cake, but this poke cake version takes it to a whole new level. The best part? It’s so easy to make, yet it tastes like something you spent hours baking from scratch—just like my equally impressive strawberry poke cake!
Table of contents
What I like about poke cakes is that there is no complicated and elaborate decorating or layering involved. I just bake the cake, poke the holes, pour the creamy filling, and let it absorb. The hardest part is waiting for the cake to soak up that incredible flavor. The shredded carrots, chewy raisins, warm spices, and creamy mascarpone topping perfectly balance textures and flavors, making this dessert irresistible.
Why you will love this recipe
- The perfect Easter cake: Are you looking for the ideal Easter cake? This is it: ultra moist, and every bite is packed with carrot cinnamon-spiced goodness.
- Classic homemade flavor: The cake is packed with warm spices and topped with a homemade frosting for that classic cozy taste.
- So fast and easy: Using a box cake mix makes this so quick and easy that I can have it finished and in the fridge in less than an hour.
- Rich and delicious: This cake is rich and tasty, and I love it, thanks to the thick mascarpone cream cheese frosting. Great for holidays, potlucks, and special occasions!
- Make-Ahead friendly: This poke cake needs to be chilled in the fridge overnight, making it ideal for prepping in advance.
What you will need
- Cake and sauce – I used Duncan Hines Decadent Classic Carrot Cake mix and made a thick and creamy sauce using condensed milk and white chocolate chips to pour over the holes.
- Frosting – I decided on a mascarpone and cream cheese frosting. I also added butter, powdered sugar, and vanilla extract. The creamy cheese adds just enough tanginess, and the mascarpone makes it creamier and harmoniously complements the carrot cake.
- Garnish – I think this cake looks better with a rustic, homemade feel, so I top it with ground walnuts for a crunch and candy carrots to make it more festive.
How to make
Preheat oven and prepare pan: First, I preheat the oven to 350 degrees F, place the oven rack in the middle, and spray a 9×13-inch cake pan with baking spray.
Bake the cake: In the meantime, I prepare the carrot cake according to the directions on the package. Then, I pour the batter into the prepared pan and bake it for about 30 minutes or until a toothpick comes out clean.
Poke the holes: After letting the cake cool for about 10 minutes, I use the end of a wooden spoon to poke holes about an inch apart all over the cake.
Make the filling: I melted the white chocolate chips in the condensed milk in the microwave for one minute, whisking it before heating it for another 20 seconds if necessary.
Pour: After it is completely melted and shiny, I pour it all over the cake, making sure it goes into the holes, gently pushing it in with a spatula. I also sprinkle some ground walnuts onto the cake and into the holes for extra crunch.
Make the frosting: Next, I beat the cream cheese, butter, and mascarpone with my electric mixer on medium speed for about one minute until smooth. Then, I scrape the sides and bottom, add the vanilla extract and ½ teaspoon of salt, and mix a bit more until combined. I turn the mixer on medium-low and add the powdered sugar gradually until it is thick enough.
Frost, chill, and serve: Afterward, I spread the frosting on the cake, add ground walnuts, and refrigerate it for six to eight hours before serving.
Expert tip
Making the perfect poke cake
Two very important factors contribute to making the perfect poke cake. First, make sure you poke the holes while the cake is still warm, using the end of a wooden spoon; do not use a fork. The holes need to be wide enough to absorb the chocolate mixture, ensuring a perfectly moist texture.
Number two, the cake needs to be refrigerated for at least four hours, or better, eight to ten. This is NOT the type of cake that can be served immediately. It needs time to absorb the liquid, making every bite tender and rich.
More tips to consider
- Ensure the cream cheese and mascarpone are completely softened to room temperature before whisking it, or the frosting will be lumpy.
- Be sure to get brick cream cheese instead of whipped cream cheese, and do not get fat-free or low-fat.
- If the frosting is too thick, add a bit of milk, one teaspoon at a time, mixing well between each teaspoon. If it is too thin, add more powdered sugar, ¼ cup at a time.
- Clean the knife after each cut for more attractive pieces when slicing the cake.
- Poke the holes about one inch apart, and don’t poke them all the way to the bottom.
Recipe variations and add-ins:
- Mix-ins: Pineapple and raisins go nicely with carrot cake, so I like to add 1/2 cup of each to my cake for extra flavor, texture, and moisture.
- More nuts: To make this cake even nuttier, I sometimes toss some chopped walnuts right into the cake mix instead of just crushing them on top.
- Pudding: Instead of using melted chocolate and sweetened condensed milk in the cake, I sometimes use vanilla pudding mixed with two cups of milk.
- Caramel sauce: Sometimes, I use my homemade caramel sauce for a truly rich and delectable filling. It is so easy to make, with just three ingredients. I also like to drizzle some of it on top.
- Different frosting: Another way to top this cake is with a lighter whipped cream frosting. Just use my homemade whipped cream and sprinkle the ground walnuts on top of it.
Serving suggestions:
If I serve this cake on Easter, I like to start the morning with my fluffy carrot cinnamon rolls. I usually make my famous lamb stew, which the whole family loves. Since I have a big family, I have also make this pineapple brown sugar ham.
When I am hosting a holiday, I like to have a big dessert table, so I also include my homemade peanut butter eggs, traditional Simnel cake, Easter Greek cookies, and carrot cake cheesecake. Everyone can choose what they like or have a bite of everything! All these recipes can be made in advance, making the holiday stress-free.
How to store leftovers:
- Refrigerate: Store leftovers in an airtight container for up to five days in the fridge.
- Freezing: After refrigerating, wrap the cake in plastic and put it in a freezer-safe container. It can be frozen for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
A leaky poke cake can be caused by pouring the chocolate sauce on too soon or if the sauce is too runny. I wait about 10 minutes for the cake to cool before poking holes and pouring in the sauce. If the filling is too watery, it will run right through the cake and into the pan. It should be thick enough to be fully absorbed. Finally, be sure not to poke the holes too deep so the liquid gets absorbed instead of draining into the pan.
A soggy poke cake is usually caused by holes that are too close together or too large. This leads to an overload of liquid ingredients that make the cake too moist. It may also be from underbaking the cake. If you haven’t poured the liquid yet, try cooking it for another 10 minutes to see if that helps. Cover it loosely with aluminum foil if it gets too brown on top.
Overbaking is the most common reason for hard poke cake. Even if it looks perfectly fine when removed, it can harden up if it is baked too long. Overmixing the batter can also be an issue because it produces too much gluten, which makes the cake tough and chewy. Do not work the batter too much when mixing the cake.
Using the wrong kind of cream cheese will cause this problem. It must be brick cream cheese instead of the whipped tub-style cream cheese. The whipped cream cheese has too much moisture, making it runny. Also, do not get low-fat or fat-free cream cheese because that can cause the same problem. To fix it, add more powdered sugar until it is thickened.
Desserts featuring carrots:
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Carrot Cake Poke Cake
Ingredients
Carrot Cake:
- 1 Duncan Hines Carrot Cake Mix or any other Carrot Cake Mix
- 3 eggs
- 1 1/4 cups hot water
- 1/4 cup vegetable oil
Chocolate Mixture:
- 14 oz sweetened condensed milk
- 1 1/2 cups white chocolate chips
Frosting:
- 2 bricks (8oz each) cream cheese room temperature
- 1 cup unsalted butter room temperature
- 1 lb. mascarpone room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 4 cups powdered sugar more if needed to thicken
- 1 cup ground walnuts
Instructions
- Preheat oven to 350°F. Place the oven rack in the middle of the oven.
- Coat a 9×13-inch cake pan with non-stick baking spray and set it aside.
- To prepare the carrot cake, follow the instructions on the package. If you are using a Duncan Hines Carrot Cake mix, you will need to soak the carrots and raisins in hot water. Then, whisk together all the ingredients listed in the cake mix.
- Pour batter into the prepared pan and bake for 30-32 minutes, or until a toothpick comes out with just a few moist crumbs. I baked mine for exactly 30 minutes.
- Remove the cake from the oven. While the cake is still warm, poke holes all over it using the end of a spatula or a large straw.
Chocolate Mixture:
- In a medium, microwave-safe bowl, combine white chocolate chips with sweetened condensed milk. Heat in the microwave until hot, about 1 minute. Stir and heat for an additional 30 seconds or more if needed. Whisk until fully combined, smooth, and shiny.
- Pour the chocolate mixture all over the cake and, using a spatula, spread it evenly into the holes.
- You can sprinkle a few ground walnuts onto the cake now so they get into the poked holes.
Frosting:
- Using an electric mixer or a stand mixer with the whisk attachment, beat together the cream cheese, mascarpone, and butter on medium speed until smooth and free of lumps. This should take about 1 minute. Remember to stop once during mixing to scrape down the sides and bottom of the bowl with a spatula.
- Add in vanilla extract and salt, and continue mixing until combined.
- With the mixer speed on medium-low, gradually add in the powdered sugar. Increase mixer speed to medium-high and beat until combined. Stop once to scrape the sides and bottom of the bowl with a spatula.
- If your frosting is too thick, you can add one or two teaspoons of milk to achieve the desired consistency. If it's too thin, you can add more powdered sugar, starting with 1/3 cup at a time. Be sure to taste the frosting as you go, so you don't accidentally make it too sweet. Keep in mind that the frosting may appear thin initially, but it will harden and settle once chilled.
- Sprinkle ground walnuts on top of the cake.
- Refrigerate the cake for at least 6-8 hours before serving. Enjoy!