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Slice of carrot poke cake with cream cheese frosting and walnuts on white plate with fork

Carrot Poke Cake

Evelyn
This Carrot Poke Cake is a moist and flavorful dessert filled with rich cream cheese pudding and topped with whipped cream. Each bite combines the warmth of spiced carrot cake with a creamy, dreamy texture that makes it irresistible for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 385 kcal

Ingredients
  

For the Cake

  • 2 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 2 cups grated carrots fresh
  • 1/2 cup crushed pineapple drained
  • 1/2 cup chopped walnuts optional

For the Filling

  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 package (3.4 oz) instant cheesecake pudding mix
  • 3 cups cold milk

For the Topping

  • 1 container (8 oz) whipped topping thawed
  • 1/4 cup crushed pecans or walnuts for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, beat sugar, oil, and eggs until smooth and creamy. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  • Fold in grated carrots, crushed pineapple, and walnuts if using. Pour the batter into the prepared pan and spread evenly.
  • Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
  • Once cooled, use the handle of a wooden spoon to poke holes evenly across the cake.
  • In a medium bowl, whisk together pudding mixes and milk until thickened. Pour the mixture over the cake, spreading it into the holes. Refrigerate for 1 hour to set.
  • Spread whipped topping evenly over the chilled cake. Garnish with crushed nuts and refrigerate for another 30 minutes before serving.

Notes

For extra flavor, add shredded coconut or raisins to the batter. The cake tastes even better the next day after the flavors meld together in the fridge.
Nutrition Information
Calories: 385 kcal
Total Fat: 19g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 340mg
Total Carbohydrates: 48g
Dietary Fiber: 1g
Sugars: 36g
Protein: 6g
Vitamin A: 15% DV
Vitamin C: 2% DV
Keyword carrot cake dessert, carrot poke cake, cream cheese pudding cake, easy poke cake