How fun is this Carrot Poke Cake?!
It’s a spin on a traditional poke cake- vanilla pudding infused carrot cake with a super easy cream cheese frosting!
I brought this cake to a recent Church function and it was instantly a hit. Could you not totally see this on your table for Easter dinner?
I found the cute little carrots at the dollar store, they’re plastic and filled with a sour candy powder. It was a perfect treat for the little ones. Plus I thought it was fun to have the carrots poked in the cake, because it’s a Carrot “Poke” Cake!
This cake is so easy to make!
Just whip up a box of carrot cake mix according to it’s instructions, let it cool, then poke it all over with the end of a wooden spoon.
Whisk together a box of instant vanilla pudding with milk (add some orange food coloring if you want), then pour it into the holes.
Spread it around and place it in the fridge while you make the simplest cream cheese frosting EVER.
Carrot Cake and cream cheese frosting go together like pb&j, so I had to do more than just traditional cool whip on top. I took a container of cool whip, 4 oz of cream cheese and little powdered sugar to make a very quick and stable frosting. I think I’m in love. It was so easy and tasted great!
I sprinkled some chopped walnuts all around the edges to make it look purdy.
You can leave it like that or poke in some fun Easter candies…
Either way is great, but when you cut into it…
You’ll find a deliciously moist cake that’s filled with “carrot pudding”… ok, it’s not really carrots, but it’s cute right?!
It was a massive hit at our get together, and I didn’t take any home, so you know it was good!
I hope you enjoy this fun treat as much as we did!Print
Carrot Poke Cake
Carrot Poke Cake is a spin on traditional poke cake with vanilla pudding infused carrot cake and easy cream cheese frosting!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Category: Dessert
- 1 box Carrot Cake mix (plus ingredients needed to make)
- 1.4oz package instant vanilla pudding mix
- 2 cups cold milk
- orange candy coloring (if desired)
- 8oz frozen cool whip, thawed
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup chopped walnuts
- Easter candies for decorating, optional
- Prepare carrot cake according to package instructions in a 9x13in pan. Let cool completely. Use a rounded spoon handle to poke several holes in the cake.
- Whisk together the vanilla pudding mix with cold milk (and drops of orange candy coloring if desired), for 2 minutes. Pour pudding into the holes on the cake, spread evenly over cake. Place in fridge while preparing frosting.
- Beat the cream cheese with a mixer until smooth, add the cool whip and powdered sugar, mix until well blended. Carefully spread over the pudding mixture, it will be thick, so spread carefully.
- Cover with chopped walnuts around the edges of the cake, and decorate with candies if desired. Store cake covered in fridge until ready to enjoy.
- Serving Size: 20