Quick Easter Carrot Cake Poke Cake

Growing up, carrot cake was always just… carrot cake. Nice enough, but nothing that made me jump for joy at birthday parties. Then one Easter, my sister brought over this carrot cake poke cake, and I couldn’t believe I’d been missing out all these years.

What makes this version special is how the sweet cream seeps into those poked holes, making every bite extra moist. It’s basically impossible to end up with a dry slice, which was always my biggest complaint about regular carrot cake. Plus, it’s so much easier to make than a traditional layered cake – perfect for those of us who don’t have the patience for fancy decorating.

What Kind of Carrots Should I Use?

For carrot cake, regular orange carrots from your grocery store are perfect – no need to hunt down fancy varieties. The key is to grate them yourself rather than buying pre-shredded carrots, since freshly grated carrots are more moist and flavorful. You’ll want to use the medium holes on your box grater or food processor, as this creates pieces that are just the right size to cook properly and add moisture to your cake. If your carrots are looking a bit limp, soak them in cold water for about 30 minutes before grating to crisp them up, but be sure to pat them dry afterward.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this carrot cake recipe:

• Buttermilk: No buttermilk? Mix regular milk with 1 tablespoon of lemon juice or white vinegar per cup and let it sit for 5 minutes. You can also use plain yogurt thinned with a bit of milk.
• Vegetable oil: You can swap this with canola oil, melted coconut oil, or even unsweetened applesauce (though the texture might be slightly different with applesauce).
• Shredded coconut: If you’re not a fan of coconut or don’t have any, you can leave it out or replace it with chopped nuts like walnuts or pecans.
• Crushed pineapple: Try using unsweetened applesauce or mashed banana instead. Just make sure to drain well if using applesauce.
• Corn syrup: For the sauce, you can use honey or golden syrup as alternatives. The flavor will be slightly different but still tasty.
• Cream cheese: For the frosting, mascarpone cheese works well as a substitute. If you’re dairy-free, there are plant-based cream cheese options, though the texture might vary slightly.

Watch Out for These Mistakes While Baking

The biggest challenge when making a poke cake is getting the holes just right – using a wooden spoon handle works better than a fork, and make sure to poke them while the cake is still warm but not hot, about 10-15 minutes after it comes out of the oven. When it comes to the carrots, avoid using pre-shredded ones from the store as they’re often too dry; instead, grate them yourself right before mixing into the batter, and don’t squeeze out any moisture as it helps keep the cake moist. Another common mistake is rushing the cooling process before adding the cream cheese frosting – make sure your cake is completely cool and the poured filling has set, otherwise you’ll end up with a melted, messy topping. For the best texture, remember to bring your cream cheese and butter to room temperature before making the frosting, and beat them until completely smooth before adding the powdered sugar to avoid any lumps.

What to Serve With Carrot Cake?

This moist and sweet carrot cake pairs wonderfully with a hot cup of coffee or tea for the perfect afternoon treat. If you’re serving it for dessert after dinner, a scoop of vanilla ice cream on the side adds a nice temperature contrast to the cake’s rich flavors. For brunch gatherings, I like to serve it alongside fresh fruit – berries or sliced peaches work especially well with the cake’s warm spices and cream cheese frosting. You can also whip up some homemade whipped cream to dollop on top for an extra special touch.

Storage Instructions

Keep Fresh: This poke cake stays super moist when kept in an airtight container in the fridge. Since it has cream cheese frosting, it’ll keep well for up to 5 days. I actually think it tastes even better on day 2 when all the flavors have had time to mingle!

Freeze: You can freeze individual slices or the whole cake for up to 3 months. Just wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. The cream cheese frosting holds up surprisingly well in the freezer, though the toasted coconut might lose a bit of its crunch.

Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the refrigerator. Take it out about 30 minutes before serving to let it come closer to room temperature – this is when the texture and flavor are at their best. If the frosting looks a bit firm, let it sit at room temperature for a few extra minutes.

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 30-40 g
• Fat: 150-170 g
• Carbohydrates: 450-500 g

Ingredients

• 2 cups plain flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon powder
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 teaspoon vanilla essence
• 1 1/4 cups granulated sugar
• 2 cups grated carrots
• 1 1/2 cups sweetened shredded coconut
• 8 oz can crushed pineapple, drained
• 1 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1 1/2 teaspoons baking soda
• 1 teaspoon vanilla essence
• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon powder
• 3/4 teaspoon vanilla essence
• 4 cups icing sugar
• 1/4 cup toasted coconut

Step 1: Prepare the Baking Equipment and Dry Ingredients

Preheat your oven to 350 degrees F.

Spray a 13×9 inch pan with non-stick cooking spray and set it aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

This is your dry ingredient mixture, which you’ll incorporate later.

Step 2: Mix Wet Ingredients and Combine with Dry Mixture

In a large bowl, mix together the eggs, buttermilk, vegetable oil, vanilla extract, and sugar until smooth and well blended.

Gradually add the dry ingredients to this mixture, stirring until just combined to avoid over-mixing.

Gently fold in the carrots, coconut, and pineapple until evenly distributed throughout the batter.

Step 3: Bake the Cake

Pour the batter evenly into your prepared baking pan.

Bake in the preheated oven for 35 to 40 minutes, or until the cake springs back when gently pressed in the center.

This ensures the cake is baked through without becoming dry.

Step 4: Prepare and Apply the Buttermilk Glaze

While the cake is baking, prepare the glaze.

In a medium-sized saucepan over medium heat, combine the sugar, buttermilk, butter, corn syrup, and baking soda.

Stir vigorously for about 8 minutes until the mixture thickens and turns a light amber color.

Remove from heat and stir in the vanilla extract.

When the cake comes out of the oven, immediately poke holes in the cake and pour the buttermilk glaze evenly over the hot cake.

Allow the cake to cool completely.

Step 5: Make and Apply the Cream Cheese Frosting

For the frosting, beat together the cream cheese and butter in a bowl until light and fluffy.

Add the brown sugar, cinnamon, and vanilla extract, mixing until well combined.

Gradually add the powdered sugar and mix until smooth and creamy.

Once the cake has cooled completely, spread the frosting evenly over the top.

Finish by topping with toasted coconut for added flavor and texture.

Step 6: Serve and Enjoy

Once the frosting is in place, your cake is ready to be served.

Slice into squares, serve to your guests, and enjoy the delightful combination of flavors and textures in this deliciously moist cake!