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a slice of carrot cake poke cake on a small white dessert plate with a glass of milk in the background
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Carrot Cake Poke Cake

Carrot cake poke cake is a delightfully tasty and easy take on the springtime favorite! This festive dessert is perfect for Easter, Mother's Day, or any spring celebration.
Prep Time15 minutes
Cook Time35 minutes
Chill Time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 504kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 1 13.25 oz pkg carrot cake mix + ingredients called for on pkg to make the batter
  • 3 cups cold milk
  • 2 3.4 oz boxes instant cheesecake pudding mix
  • 1 stick butter softened
  • 1 8 oz pkg cream cheese softened
  • 4 cups powdered sugar
  • orange and green food coloring
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees.
  • In a mixing bowl combine the cake mix with the oil, eggs and water the package calls for.
    1 13.25 oz pkg carrot cake mix
  • Grease a 9x13 baking dish.
  • Pour the cake batter into the dish.
  • Bake for 35 minutes or until cooked through and toothpick inserted in middle comes out clean.
  • Remove the cake from the oven and let cool slightly.
  • Use a large straw or end of a wooden spoon.
  • In a medium mixing bowl whisk the milk with the cheesecake pudding mix until smooth and combined.
    3 cups cold milk, 2 3.4 oz boxes instant cheesecake pudding mix
  • Fill the holes in the cake with the pudding mix and spread the rest across the top.
  • In a large bowl using an electric mixer combine the butter and cream cheese.
    1 stick butter, 1 8 oz pkg cream cheese
  • Once blended add in the powdered sugar a cup at a time.
    4 cups powdered sugar
  • Set aside about ¼ cup of the frosting and then about 2 tablespoons of the frosting.
  • Dye the ¼ cup frosting orange and the 2 tablespoons green.
    orange and green food coloring
  • Frost the cake with the remaining cream cheese frosting.
  • Place the orange frosting in a small ziploc bag and the green frosting in a small ziploc bag. Snip off the corner of each bag.
  • Pipe on orange carrots all over the cake.
  • Pipe on some green stems on the carrots.
  • Refrigerate for 4 hours or overnight.
  • Slice and serve!

Notes

  • Not a fan of cheesecake pudding or can't find any? Use vanilla instead.
  • If you want to make this even easier, you can skip making homemade frosting and use your favorite store bought cream cheese frosting instead.
  • Likewise, if piping on carrots isn't your thing, look for cute sprinkles or even use candy carrot decorations.

Nutrition

Calories: 504kcal | Carbohydrates: 84g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 583mg | Potassium: 139mg | Fiber: 0.3g | Sugar: 68g | Vitamin A: 588IU | Calcium: 165mg | Iron: 1mg