This spring, surprise your family with a festive dessert that tastes like homemade comfort. This Carrot Cake Poke Cake layers grated carrots, warm spices and crunchy nuts with a silky white chocolate pudding filling and a tangy cream cheese topping. It’s easy to make and shines on any Easter table.
What you need: ingredients for the carrot poke cake
- Dry: 2 cups all-purpose flour; 1 ¾ tsp baking powder; 1 tsp baking soda; ½ tsp salt.
- Spices: 1 ¼ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp nutmeg; ¼ tsp ground cloves.
- Wet: 1 cup vegetable oil; ½ cup granulated sugar; 1 ¼ cup light brown sugar; 4 large eggs; 1 tsp vanilla.
- Add-ins: 3 cups freshly grated carrots; 1 cup chopped walnuts or pecans.
- Filling: two 3.4 oz boxes white chocolate instant pudding mix; 4 cups cold milk.
- Frosting: 6 oz cream cheese, softened; 1/3 cup unsalted butter, softened; 1 tsp vanilla; 2 cups powdered sugar (plus 2–3 tbsp if needed); pinch of salt.
Equipment, timing and servings
- Oven set to 350°F (175°C).
- A 9 x 13-inch baking dish, greased.
- Total active prep about 30 minutes. Bake 40–50 minutes.
- Total time allowing for cooling and chilling: roughly 2 hours.
- Yield: about 16 slices.
Step-by-step: bake, poke and fill the cake
- Preheat oven to 350°F and grease the 9 x 13 pan.
- Whisk flour, baking powder, baking soda, salt and the spices in a bowl. Set aside.
- In a large bowl, whisk oil, eggs, vanilla, granulated and brown sugars until blended.
- Fold the dry mix into the wet ingredients just until combined.
- Stir in grated carrots and the chopped nuts.
- Spread batter evenly in the prepared pan and bake for 40–50 minutes. A toothpick inserted in the center should come out clean.
- Let the cake cool about 10 minutes. Then, use the handle of a wooden spoon to poke holes across the cake, spacing them less than an inch apart.
- Whisk the two instant pudding mixes with 4 cups milk until smooth and lump-free. Pour the pudding over the warm cake, working to push it into the holes.
- Smooth the surface and refrigerate until the pudding sets and the cake is fully cooled.
Make the cream cheese frosting
- Beat softened cream cheese, butter, vanilla and a pinch of salt until creamy.
- Gradually add powdered sugar and beat on high for 2–3 minutes until light and fluffy.
- Spread the frosting over the chilled cake. Return the pan to the fridge for 30–45 minutes before serving.
Important: chilling helps the pudding set and keeps the frosting firm for clean slices.
Serving suggestions and simple variations
- Top with toasted nuts for crunch.
- Sprinkle a little cinnamon on the frosting for extra aroma.
- Try chopped pineapple in place of half the carrots for a tropical twist.
- Swap white chocolate pudding for vanilla instant pudding if you prefer a milder filling.
Tips for success and storage details
- Grate carrots finely so they meld into the batter and keep the cake moist.
- Use room-temperature eggs and dairy for an even batter.
- If the pudding seems thin, let it sit a few minutes before pouring so it thickens slightly.
- Keep the cake refrigerated. It will stay fresh up to 5 days.
- For the best texture, slice the cake with a sharp knife warmed under hot water and wiped dry between cuts.
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