When spring rolls around and Easter approaches, thoughts of blooming flowers, chirping birds, and delightful family gatherings fill the air. Among the many traditions that mark this season, there’s always a place for a special dessert that brings smiles to everyone around the table. For me, that dessert has always been a moist, decadent Carrot Cake Poke Cake. This recipe combines the classic flavors of carrot cake with a playful twist of pudding filling and creamy cream cheese frosting, making it an irresistible treat that’s perfect for celebrating Easter or any occasion that calls for a touch of sweetness.
Personal Anecdote:
I first discovered this Carrot Cake Poke Cake at a neighborhood potluck several years ago. It was brought by Mrs. Thompson, known for her baking prowess. As I took my first bite, I was immediately struck by how tender and flavorful it was—each forkful filled with the warmth of cinnamon, the slight crunch of nuts, and the surprise of creamy pudding. Since then, this dessert has become a staple in my own family’s gatherings, a reminder of that delightful spring afternoon and the joy that good food can bring.
Ingredients:
For Carrot Cake:
2 cups all-purpose flour
1 ¾ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup vegetable oil
½ cup sugar
1 ¼ cup light brown sugar
4 eggs
1 teaspoon vanilla
3 cups freshly grated carrots
1 cup chopped pecans or walnuts
For Filling:
2 x 3.4 oz. box white chocolate instant pudding mix
4 cups milk
For Cream Cheese Frosting:
6 oz. cream cheese, softened
1/3 cup unsalted butter, softened
1 teaspoon vanilla
2 cups powdered sugar (plus 2–3 tablespoons more if needed)
Dash of salt
Instructions:
Prepare the Carrot Cake:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch glass baking dish.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, combine the vegetable oil, eggs, vanilla, sugar, and brown sugar. Mix until just combined.
Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
Fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
Spread the batter evenly into the prepared baking dish. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, spacing them less than 1 inch apart.
Prepare the Filling:
While the cake is cooling, whisk together the instant pudding mix and milk in a bowl until smooth and no lumps remain.
Pour the pudding mixture over the warm cake, ensuring it fills the holes and covers the surface evenly.
Smooth the top of the cake with a spatula. Place the cake in the refrigerator to chill until the pudding has set completely and the cake has cooled.
Make the Cream Cheese Frosting:
In a mixing bowl, beat the softened cream cheese, butter, vanilla, and salt together until smooth and creamy.
Gradually add the powdered sugar, beating on high speed for 2-3 minutes, until the frosting is light and fluffy. Add more powdered sugar if needed to achieve desired consistency.
Finish and Serve:
Spread the cream cheese frosting evenly over the cooled cake, covering the pudding layer.
Return the cake to the refrigerator for 30-45 minutes to allow the frosting to set before serving.
Store any leftovers in the refrigerator for up to 5 days.
Variations and Substitutions:
Nuts: If you have nut allergies or prefer a nut-free option, simply omit the nuts from the recipe.
Pudding Flavor: Experiment with different pudding flavors like vanilla or cheesecake for a different twist.
Frosting: For a lighter option, you can reduce the amount of frosting or use whipped cream instead of cream cheese frosting.
Gluten-Free: Substitute gluten-free flour in the same quantity to make this recipe gluten-free.
Why You’ll Love This Recipe:
This Carrot Cake Poke Cake isn’t just a dessert—it’s a celebration on a plate. The tender carrot cake base, infused with warm spices and dotted with crunchy nuts, sets the stage for the creamy, pudding-filled surprise that awaits with every forkful. Topped off with a luscious layer of cream cheese frosting, this cake strikes the perfect balance between sweet and tangy, making it a favorite for both kids and adults alike.
Making this cake is not just about following steps; it’s about creating memories around the table, sharing moments of joy with loved ones, and savoring the simple pleasures of good food. Whether you’re baking it for Easter, a birthday, or simply to treat yourself to something special, this Carrot Cake Poke Cake is sure to bring smiles and satisfaction with every bite. Enjoy the process, enjoy the flavors, and most importantly, enjoy the moments it brings to your gatherings.
