Carrot Poke Cake is a soft, spiced carrot cake soaked with a sweet caramel condensed milk mixture and topped with creamy frosting, coconut flakes, and crunchy walnuts.
From the recipe collection of Tara Ippolito
If you’re looking for a dessert that feels homemade but couldn’t be easier, this carrot poke cake is it. It starts with a simple boxed mix and gets completely transformed into something rich, gooey, and truly irresistible.
The sweetened condensed milk and caramel soak into every bite, making the cake ultra moist and flavorful. Finished with cream cheese frosting, sweet coconut, and crunchy walnuts, this is the kind of dessert people go back for seconds (and sometimes even thirds).
Ingredients
Here is everything you will need to make this delicious poke cake. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Boxed Carrot Cake https://geni.us/carrotpokecakeMix (+ ingredients listed on box) – The base of the cake! quick, reliable, and perfectly spiced
- Sweetened Condensed Milk – Adds sweetness and creates that signature rich, soaked texture
- Caramel Sauce – Brings deep, buttery sweetness and pairs perfectly with the carrot cake
- Ground Cinnamon– Enhances the warm spice flavor and ties everything together
- Cream Cheese Frosting– Tangy, creamy topping that balances the sweetness
- Sweetened Coconut Flakes – Adds texture and sweetness.
- Chopped Walnuts – Adds crunch and a nutty contrast to the soft cake
How To Make It
Here is how to make this amazing dessert you can find the full ingredients list along with instructions on the recipe card below.
Prepare and bake the carrot cake according to the package directions in a 9x13 pan. Let the cake cool completely. Using the handle of a wooden spoon or similar tool, poke holes all over the cake.
PRO TIP: Poke deep, evenly spaced holes so the caramel mixture distributes throughout the entire cake.
In a bowl, mix together the sweetened condensed milk, caramel sauce, and a pinch of cinnamon. Pour the mixture evenly over the cake, making sure it seeps into the holes. Refrigerate for about 1 hour to let everything soak in.
PRO TIP: Don’t rush the cooling step. If the cake is too warm, the filling won’t soak properly.
Spread the cream cheese frosting evenly over the top. Return to the refrigerator for another hour to set. Top with sweetened coconut flakes and chopped walnuts before serving.
PRO TIP: For extra texture, toast the walnuts lightly before adding them on top.
Can I Make This Ahead Of Time?
Absolutely, you can! This cake is actually even better when it’s made ahead because the filling has more time to soak in. Overnight would be perfect.
Do I Have To Keep It Refrigerated?
Yes, it needs to be refrigerated because of the condensed milk and frosting. This cake definitely needs to be kept chilled.
Storage
Add the cake to a food safe air tight container and it will last in the refrigerator for up to three days.
Carrot Cake Poke Cake Recipe
Equipment
- 9" x 13" baking dish
Ingredients
- 1 Box Carrot Cake Mix (plus the ingredients to make it)
- 14 Oz Sweetened Condensed Milk
- ½ Cup Caramel Sauce
- Pinch Cinnamon
- 16 Oz Cream Cheese Frosting
- ½ Cup Chopped Walnuts
- ½ Cup Sweet Coconut Flakes
Instructions
- Prepare and bake the carrot cake according to the package directions in a 9x13 pan. Let the cake cool completely. Using the handle of a wooden spoon or similar tool, poke holes all over the cake.
- In a bowl, mix together the sweetened condensed milk, caramel sauce, and a pinch of cinnamon. Pour the mixture evenly over the cake, making sure it seeps into the holes. Refrigerate for about 1 hour to let everything soak in.
- Spread the cream cheese frosting evenly over the top. Return to the refrigerator for another hour to set. Top with sweetened coconut flakes and chopped walnuts before serving.
Other Easy Poke Cake Recipes
If you like super easy to make poke cake recipes like this one, you have to try this Strawberry Tres Leches Poke Cake, Boston Cream Poke Cake & Coconut Cream Poke Cake.
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