Description

This Carrot Cake Poke Cake is a moist and flavorful dessert combining classic carrot cake spices with a sweet pineapple twist. The cake is baked to perfection, then poked with holes to soak in a rich vanilla-infused condensed milk mixture, making each bite decadently moist. Topped with fluffy whipped cream and optional shredded coconut, walnuts, and raisins, this delightful dessert is perfect for any occasion.

Ingredients

Scale

Dry 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

Wet Ingredients and Mix-ins

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)

Topping and Soaking Mixture

1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup heavy cream
1/4 cup powdered sugar
1/2 cup shredded coconut (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan to prepare for the cake batter.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well blended.
Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add the vegetable oil, grated carrots, drained crushed pineapple, chopped walnuts, and raisins. Stir until all wet ingredients are fully combined.
Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix to maintain a tender cake texture. Pour the batter evenly into the prepared baking pan.
Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. After baking, let the cake cool in the pan for about 15 minutes.
Prepare for Soaking: Using the handle of a wooden spoon or a fork, poke holes all over the surface of the warm cake to create channels for the soaking mixture.
Mix Soaking Liquid: In a small bowl, combine the sweetened condensed milk with the vanilla extract, stirring well. Pour this sweet mixture evenly over the cake, making sure it seeps thoroughly into the holes.
Chill the Cake: Allow the cake to cool completely at room temperature, then refrigerate it for at least 2 hours. This chilling time allows the flavors to meld and the cake to become extra moist.
Prepare Whipped Cream: In a mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form. This whipped cream will be the creamy topping for the cake.
Serve and Garnish: Spread the whipped cream evenly over the chilled cake. If desired, sprinkle shredded coconut on top before serving to add a delightful texture and flavor contrast.

Notes

The walnuts and raisins are optional but add nice texture and flavor.
Ensure the pineapple is well drained to prevent the batter from becoming too wet.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
Chilling the cake overnight enhances the flavor integration and moisture.
Shredded coconut is optional but adds a lovely tropical touch to the topping.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot cake, poke cake, moist cake, pineapple, whipped cream topping, dessert recipe, homemade cake, carrot dessert