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carrot Poke cake recipe

Easy Carrot Poke Cake

  • Author: Jamie Sanders
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 1 9x13 cake 1x
  • Category: desserts
  • Method: oven


This easy Carrot Poke Cake is amazingly delicious! Made from a boxed cake mix, plus a few additions like freshly grated carrots, pineapple, nuts, vanilla pudding, and cream cheese icing, you cannot go wrong with this cake.


  • 1 box Spice Cake Mix
  • 1/3 cup vegetable Oil
  • 1 cup water
  • 3 eggs
  • 1 cup Shredded Carrots (about 23 medium sized carrots)
  • 1/3 cup chopped walnuts (plus some for topping)
  • 1/2 cup crushed pineapple
  • 1 3.4 oz box vanilla pudding
  • 2 cups milk
  • 1 (16 oz) can cream cheese frosting


  1. In a large mixing bowl combine cake mix, vegetable oil, water, and eggs.
  2. Beat with a mixer for about 2 minutes until well combined.
  3. Then fold in the shredded carrots, crushed pineapple, and walnuts.
  4. Pour batter into a greased 9×13 baking dish.
  5. Bake at 350 degrees for about 25-28 minutes until cooked.
  6. Let the cake cool completely before poking holes with the end of a wooden spoon.
  7. Mix pudding mix with cold milk to form pudding and pour over cake.
  8. Spread pudding until it covers the cake and sinks into holes.
  9. Then remove the cap and foil of the cream cheese frosting and microwave for about 15 – 25 seconds until pourable. (Do not over heat. You still want it thick enough so it stays where you pour.)
  10. Stir frosting and pour over cake and spread.
  11. Sprinkle with more walnuts on top.
  12. Refrigerate until ready to serve.


  • Serving Size: 1/12 of recipe

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