With winter bearing down, but spring on the way here in Texas, I wanted to make a delicious dessert that everyone will love. This Carrot Cake Cream Cheese Poke Cake is moist, delicious, and has all the flavors of carrot cake that are perfect for Easter and spring!
This carrot cake poke cake will wow the crowd, but it really is not difficult to make at all.
I love making poke cake because it is guaranteed to be a moist, delicious dessert. Even a dry cake can be made creamy and taste amazing with a little poke cake magic.
What is a poke cake?
A poke cake is a type of cake where you bake it, then poke holes into the cake using a wooden spoon or other tool while it’s still warm. Then you pour a liquid (like pudding, sweetened condensed milk, etc) into the holes, allowing the cake to soak up the liquid and become extra moist and flavorful.
It's often topped with whipped cream, frosting, or fruit, depending on the recipe. The "poke" method makes it unique because the liquid seeps into the cake, creating a burst of flavor in each bite!
What are the ingredients in this carrot cake cream cheese poke cake?
I used a Betty Crocker carrot cake mix, oil, water, eggs, sweetened condensed milk, cream cheese, grated carrots, cinnamon, and whipped topping.
Note: I didn't check the ingredients of the cake mix before I bought it and was disappointed to see that the orange specks in the mix were actually "carrot flavored pieces." Next time, I'll make my own homemade carrot cake or possibly use a box spice cake and add carrot in like I did in this recipe.
Can you make this poke cake recipe gluten free and dairy free?
Yes! You can buy gluten free spice cake mix, sweetened condensed coconut milk, non dairy cream cheese, and non dairy whipped topping and it should work just as well. Gluten free cakes tend to be dry, but adding the poke cake dairy free cream cheese mixture will make it moist.
Can I add walnuts?
Walnuts are often an important ingredient to add to carrot cake, but I did not include any because we have someone in the family that is allergic to tree nuts. However, walnuts would be a perfect addition to this recipe if you so desire.
Let me know in the comments if you make this cake and how you liked it!
Carrot Cake Cream Cheese Poke Cake
This creamy, delicious cake is perfect for a spring time dessert!
Ingredients
- one box of carrot cake mix
- ingredients according to box (mine was oil, water, and eggs)
- one cup of shredded carrots (1-2 carrots)
- one 8 oz package of cream cheese, softened at room temperature
- one 14 oz can of sweetened condensed milk
- one 8 oz container of whipped topping
- cinnamon for garnish, if desired
Instructions
- Preheat oven to 350° (or the temperature on your cake mix box.)
- Spray a 9x11 pan or dish with spray cooking oil.
- Prepare cake mix according to package directions.
- Fold in shredded carrots.
- Cook according to package directions.
- When cake is cooked through, take out and let cool for about 5 minutes.
- Beat cream cheese and sweetened condensed milk until smooth.
- Using the end of a wooden spoon or something similar, poke holes in the cake.
- Slowly pour the cream cheese and sweetened condensed milk mixture over the cake and into all of the holes.
- Spread evenly if necessary.
- Let cool for about 30 minutes and then refrigerate for 3-4 hours or overnight.
- Take out of fridge and spread whipped topping on evenly.
- Sprinkle cinnamon, crushed walnuts, or crushed graham crackers on top for garnish.
