As springtime begins to roll in, there’s something truly heartwarming about the scent of carrot cake wafting through the kitchen. This Carrot Cake Poke Cake is not just a seasonal favorite; it’s an irresistible dessert that brings together the classic flavors of a beloved treat in a delightful twist. With a moist, tender crumb, this poke cake is soaked in sweet glaze and topped with creamy frosting, making it an effortless crowd-pleaser for any occasion—from family gatherings to birthday celebrations.
Why you’ll love this dish
This Carrot Cake Poke Cake is a champion of simplicity and flavor, a blend that’s hard to resist. It’s quick to whip up, budget-friendly, and absolutely kid-approved, making it a perfect choice for busy weeknights or special celebrations alike. The combination of grated carrots and crushed pineapple keeps the cake moist, while the poke method ensures each bite is packed with flavor.
"This cake is moist, delicious, and easy to make! Even my picky kids loved it. It’s definitely a new family favorite!" – Happy Baker
Preparing Carrot Cake Poke Cake
Making this Carrot Cake Poke Cake is a joy. The process may seem intricate, but I promise it’s rather straightforward. First, you’ll create a classic carrot cake batter, bake it, and then use a fork or skewer to poke holes all over the surface. This allows your chosen glaze or frosting to seep in, infusing the cake with an extra flavor punch. Finally, top it all off with a rich cream cheese frosting and optional nuts for a delightful crunch.
What you’ll need
To create this indulgent treat, gather the following 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 salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 cup cream cheese frosting (for topping)
- Chopped walnuts or pecans (optional, for garnish)
For those looking for substitutes, you can swap the all-purpose flour with whole wheat flour for a healthier version, or use unsweetened applesauce in place of the oil to cut down on fat.
