Carrot Cake Poke Cake - Semi Homemade Recipes (2024)

This super easy carrot poke cake is made with a tender carrot cake, vanilla pudding, whipped topping and decorated with the cutest little royal icing carrots and crushed pecans. Don’t like pecans? Leave them off!

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Carrot Cake is one of my best friend’s favorite cakes! She loves it and I knew that this Carrot Cake Poke Cake would be a hit with her!

Poke cakes are super easy to make and since this cake is a semi homemade cake anyways, it comes together super quick.

I decorated this carrot poke cake with a few royal icing carrots that I had left over from the Easy Carrot Cake Truffles that I made plus some chopped pecans but you could leave those off if you wanted to. Either way, this cake is the perfect dessert for Easter or any spring time brunch!

Why You Should Make this easy Carrot Cake Poke Cake…

• Super Easy Dessert
• Easy Easter Dessert

QUICK GLANCE AT INGREDIENTS for Carrot Cake Poke Cake:

• Carrot cake cake mix
• Eggs
• Vegetable Oil
• Water
• Cold milk
• Instant vanilla pudding
• Cool whip

OPTIONAL TOPPINGS:

• Royal Icing Carrots
• Chopped Pecans

(AMOUNTS IN RECIPE CARD BELOW)

How to make a Semi Homemade Carrot Cake Poke Cake :

Make it an entire meal with these recipes:

• Easy Herb Garlic Chicken Thighs
• Slow Cooker Baked Beans
• This Recipe for Dessert!

Frequently Asked Questions

See Also

Moist Carrot Cake Recipe with Cream Cheese Frosting

More easy poke cake recipes:

• Pina Colada Poke Cake
• Chocolate Peanut Butter Poke Cake
• Lemon Blueberry Poke Cake
• Banana Cream Pie Poke Cake

CARROT CAKE POKE CAKE

Carrot Cake Poke Cake

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Chill Time: 1 hour

Total Time: 1 hour 45 minutes

This super easy carrot poke cake is made with a tender carrot cake, vanilla pudding, whipped topping and decorated with the cutest little royal icing carrots and crushed pecans. Don't like pecans? Leave them off!

Ingredients

• 1 box carrot cake cake mix (15.25oz)
• 3 Large Eggs
• 2/3 cup Vegetable Oil
• 1 cup water
• 2 cups cold milk
• 1 box (3.4oz) instant vanilla pudding
• 1 large tub of cool whip

Optional Toppings:

• Royal Icing Carrots
• Chopped Pecans

Instructions

Pre-heat the oven to 350F.

In a large bowl, mix the cake mix, water, oil and eggs. Beat until smooth.

Pour into a two quart baking dish and bake for about 30 minutes or until done.

Let the cake completely cool.

Once the cake has cooled, use the end of a wooden spoon and poke holes all over the cake.

In a large bowl, whisk the vanilla pudding and milk until the pudding thickens just a bit. (not too much or it won't soak in).

Spread the pudding all over the top of the cake. Place into the fridge and let sit for 1 hour.

Remove from the fridge and top with the cool whip.

Sprinkle the top of the cool whip with royal icing carrots and chopped pecans.

Notes

I use a Two-quart baking dish or 9x13 casserole dish

Nutrition Information:

Yield: 12Serving Size: 1 square slice
Amount Per Serving:Calories: 448Total Fat: 26gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 57mgSodium: 410mgCarbohydrates: 50gFiber: 2gSugar: 29gProtein: 6g

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