Dessert

Carrot Cake Poke Cake: Discover a Moist Delight! Recipe

ByRafael Mansero January 7, 2026January 7, 2026

Introduction

This Carrot Cake Poke Cake is a moist and flavorful dessert that combines the classic warmth of carrot cake with a luscious condensed milk soak. Topped with whipped cream and optional shredded coconut, it’s a delightful treat that’s perfect for any occasion.

A close-up of a three-layer square cake slice on a white plate with a carved edge design, sitting on a white marbled surface. The bottom layer is a dense, moist carrot cake with visible orange carrot bits and brown crumb texture. The middle layer is a thick, smooth white cream that looks soft and fluffy. The top layer is a golden caramel sauce dripping down the sides, covered by a rough-textured nut crumble in light brown, tan, and slightly darker shades, adding a crunchy appearance. The caramel sauce glistens as it flows over the cream and cake edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
1 cup vegetable oil
2 cups grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/2 cup shredded coconut (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: In another bowl, beat the eggs and then mix in the vegetable oil, grated carrots, crushed pineapple, walnuts, and raisins until well combined.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the batter into the prepared baking pan and spread evenly.
Step 5: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 15 minutes.
Step 6: Using the handle of a wooden spoon or a fork, poke holes all over the top of the cake.
Step 7: In a small bowl, mix the sweetened condensed milk with the vanilla extract. Pour the mixture evenly over the cake, ensuring it seeps into the holes.
Step 8: Let the cake cool completely, then refrigerate for at least 2 hours to allow the flavors to meld.
Step 9: In a mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form. Spread the whipped cream over the top of the chilled cake.
Step 10: If desired, sprinkle shredded coconut over the whipped cream before serving.

Tips & Variations

Substitute walnuts with pecans or omit nuts for a nut-free option.
Add a pinch of ground ginger for extra warmth and spice.
For a richer topping, fold a little cream cheese into the whipped cream.
Letting the cake soak overnight in the fridge enhances the moisture and flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep the whipped cream topping fresh by covering the cake tightly or storing in an airtight container. Reheat is not recommended, as the whipped cream topping is best served chilled.

How to Serve

A close-up of a square slice of carrot cake with three layers; the bottom layer is a dense, moist brown cake with visible carrot shreds, the middle layer is thick and creamy white frosting, and the top layer is the same moist cake as the bottom, covered with a thick white frosting layer. The frosting is topped with a crumbly mixture of crushed walnuts and brown sugar, and golden caramel sauce drips down the sides of the cake. The cake rests on a white plate with a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola or light olive oil for a slightly different flavor without affecting the cake’s moisture.

What can I use instead of sweetened condensed milk?

If you don’t have sweetened condensed milk, you can make a simple syrup with sugar and milk or use evaporated milk mixed with sugar, but the flavor and texture may vary slightly.