Carrot Cake Poke Cake Recipe

SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

Carrot cake soaked in a homemade caramel sauce topped with a cream cheese whipped topping. This is an Easter show stopper!

Carrot cake soaked in a homemade caramel sauce topped with a cream cheese whipped topping. This is an Easter show stopper!

When I was a little girl, my family would always go to my grandma’s house for Easter dinner. Her annual Easter feast was something that I looked forward to all year long. There were always so many delicious dishes to choose from, but the one that my family always loved the most was her carrot cake. It was so moist and flavorful, and they always went back for seconds. Now that I’m all grown up, I love to create my own Easter feast for my family. This year, I’m going to surprise them with this amazing Carrot Cake Poke Cake. I never liked carrot cake growing up, but but I LOVE this variation. It’s just like grandma’s recipe, but with a delicious caramel twist. I know they’re going to love it, too!If you’re looking for an impressive Easter dessert that will WOW your guests, look no further than this Carrot Cake Poke Cake Recipe! The cake is soaked in a delicious homemade caramel sauce, and then topped with a creamy whipped topping. To finish it off, the cake is sprinkled with crushed walnuts and drizzled with more caramel sauce. This cake is sure to be a hit!

If you think you don’t like carrot cake, give this Carrot Cake Poke Cake a try.


  • I’ve made this cake both with homemade caramel and with store bought caramel sauce. They are both VERY good. But I definitely felt like the homemade caramel sauce took the cake to another level. And the caramel sauce really doesn’t even take that long to make from scratch, so I can’t think of a good reason not to try it!
  • I HATE carrot cake. Mostly because I hate chunks of carrots in my cake and I loathe raisins. However, I’ve discovered that I really like carrot cake made with a Betty Crocker cake mix. I’ve also discovered that I love carrot cake when it’s paired with caramel. So if you think you don’t like carrot cake, give this one a try.
  • It’s very, VERY important that the cream cheese be COMPLETELY softened to room temperature before you whisk it. Otherwise, you’ll end up with chunks in your whipped topping. Alternately, you could simply use whipped cream cheese to start with!
Carrot cake soaked in a homemade caramel sauce topped with a cream cheese whipped topping. This is an Easter show stopper!

What’s my favorite thing about this recipe?

It’s hard to choose between the homemade caramel filling and the cream cheese whipped topping!! It’s all SO good.

Carrot Cake Poke Cake FAQ

Can I make this cake from scratch?

Yes, you can make the cake from scratch or you can use a cake mix.

What type of cream cheese should I use?

Make sure the cream cheese is completely softened to room temperature before whisking it. You could also use whipped cream cheese.

Can I use store-bought caramel sauce?

Yes, you can use store-bought caramel sauce.

What type of nuts should I use?

You can use walnuts or pecans.

Can I prepare this cake in advance?

Yes, you can prepare the cake in advance. It needs to be chilled for at least 3 hours before serving.

WOW your guests this Easter with this amazing Carrot Cake Poke Cake! The cake is soaked in a delicious homemade caramel sauce, and then topped with a creamy whipped topping. To finish it off, the cake is sprinkled with crushed walnuts and drizzled with more caramel sauce. This cake is sure to be a hit!

Carrot cake soaked in a homemade caramel sauce topped with a cream cheese whipped topping. This is an Easter show stopper!

Carrot Cake Poke Cake

Yield: 9x13 Sheet Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Carrot cake soaked in a homemade caramel sauce topped with a cream cheese whipped topping. This is an Easter show stopper!


homemade caramel sauce

  • 6 ounces cream cheese, softened to room temperature
  • 2 tbsp sugar
  • 8 ounces Cool Whip
  • 1/4 cup crushed walnuts or pecans


Poke holes all over the cake using the bottom of a wooden mixing spoon.

Pour the caramel sauce over the cake (pour it while it's still warm if you made it from scratch), aiming for the holes. If desired, reserve some sauce for drizzling over the top of the cake.

Using an electric mixer, whisk the cream cheese and sugar until smooth. Mix in the Cool Whip. Use a rubber spatula to make sure you've scraped all the cream cheese from the bottom of the bowl and thoroughly mixed.

Spread the Cool Whip mixture over the top of the cake. Top with the crushed walnut and caramel drizzle. Chill for at least 3 more hours before cutting and serving.


*I really like Smuckers Simple Delight Salted Caramel Sundae Sauce!

Calories 358 | Total Fat 20g | Saturated Fat 7g | Total Carbohydrate 42 g | Dietary Fiber 0 g | Sugars 26 g | Protein 4 g

Carrot cake soaked in a homemade caramel sauce topped with a cream cheese whipped topping. This is an Easter show stopper!








« Previous Post

Cadbury Cream Egg Brownies Recipe

Next Post »

50+ Mini Cadbury Egg Desserts

67 thoughts on “Carrot Cake Poke Cake Recipe”

  1. I want to make this but what is whipped cream cheese? I have never heard of it. Also do you pour this over the cake while it is warm?

    • Nope, you do it after it’s cooled. The cooling step is actually listed in the first ingredient instead of in the directions. And you should be able to find whipped cream cheese at any grocery store– it’s super common. It’ll be in a tub, alongside the other cream cheeses 🙂

  2. Got your email. Thanks for the response…I do want borders on my blog…having the most problems withe size of my header though. I wasn’t as specific as I thought…anyways…I made this today. Great recipe. Love that cool whips frosting and my store had cream cheese flavor!

  3. I love the twist you did with the name, so cute! I’ve never noticed Cool Whip frosting, I’m going to have to make sure to look for it. Carrot cake is also one of my favorites, I think I’ll have to make this to take to my Easter lunch and dinner!

  4. Would it be possible to leave out the whipped cream and just use the Cool Whip and Cool Whip frosting if I’m in a pinch?

  5. I’ve never heard of Cool Whip frosting. Is this something new? Is it found in the refrigerated section?

  6. i can’t wait to make this!! but i am curious as to what leaving the regular cool whip out would do. it seems like a lot of similar things for the icing.

    • You just have to trust me on this… or don’t I guess 🙂 But it just works. The frosting needs more volume than what you get in the frosting tub of cool whip frosting, but using two would be WAY too overwhelmingly sweet. The regular cool whip evens out the taste, fluffs up the texture.

  7. I’m so making this for Easter! Quick question: I already have a tub of the cool whip cream cheese frosting in my freezer….do i still need to get the regular cool whip to mix with that one, or do i for-go that whole step and just use the tub of the cream cheese cool whip?

  8. I want to make this for Easter dessert. I can’t find cool whip frosting anywhere. Can I use regular frosting?

    • No, but you can use 2 containers of regular cool whip with the full container of whipped cream cheese. Just make sure the whipped cream cheese is at room temp

  9. MY grocery store – a terrible store, trust me, has never heard of Cool Whip Frosting. Can I make it with two things of Cool Whip and the Whipped Cream Cheese? I pretty much think I have to at this point.

  10. Making this right now only I’m going to boil 2 cans of sweetened condensed milk, 1 for the carmel topping, and the 2nd will go in the holes instead of the milk called for. 🙂

    • Yes! Whipped Cream Cheese + Cool Whip Frosting 🙂 And you could use the vanilla cool whip frosting– I just like the cream cheese one for this cake. But it’s not a requirement

  11. So my store doesn’t have cool chip frosting, is it still good to make with out it? Im hoping to make this tomorrow for Easter but wont have the time to hunt down the cool whip frosting.

  12. I made this cake today for Easter Sunday. I couldnt wait to try it so I went ahead just now and a piece. It was AWESOME!!!!! I love it! Its a keeper for sure. Cant wait til the family try it tomorrow.

  13. I bought the cream cheese flavor cool whip frosting. Do I still need the whipped cream cheese? Also, the size of the cool whip frosting is 10.6 ounces. Is the size listed in the recipe a mistake? Thanks! Can’t wait to make this!

    • Yes! Use both the whipped cream cheese and the cool whip frosting 🙂 And yes, the size of the cool whip frosting is a typo– thanks for catching that! Will change ASAP 🙂

  14. How would this cake taste without the sweetened condensed milk, I am making this right now and am having reservations, I just don’t want it to be TOO sweet. Any suggestions?

    • It would be ok without the sweetened condensed milk– it just wouldn’t taste like a BTS cake, which is what it’s supposed to mimic. Or, maybe just use half a can if you don’t think you’d like the entire can in there! 🙂

  15. Hi! Making this for Easter sunday! Does the cool whip and cool whip frosting have to be completely thawed, or should I keep it in the freezer until ready? Excited to try it!

  16. Could you please take a picture of all the ingredients in this cake so we know what to be buying, I think we’re all getting mixed up with the cool whip frosting I was thinking it was frosting by the cake mixes but now I’m reading the comments and it sounds like its in the freezer section…a picture would be great for all the ingredients:) thank you!!! Can’t wait to try this!

    • Yep– it’s the cool whip frosting in the freezer section 🙂 It’s just a new product, that’s why it’s confusing. And this recipe does call for 2 different Cool Whip products. Cool Whip (normal) AND Cool Whip Frosting.

  17. Another thing in your instructions it says 8 oz cool whip…do we use cool whip?? Or is it just whipped cream cheese and the cool whip frosting?? Your instructions are a bit confusing

    • I think it’s just confusing because there are two different Cool Whip brand ingredients– but yes, you use the 8 oz Cool Whip too 🙂

  18. I made this yesterday for us to eat today at our Easter meal. I’d suggest a few things: 1) don’t add the caramel till just before serving 2) don’t use the entire can of sweetened condensed milk. The cake was way too “wet” for my taste. I’m familiar with the BTS cake (chocolate version), but cutting back on the milk to maybe half of what is called for would help. Don’t get me wrong, everyone loved the cake. It could just be fine tuned a bit more.

  19. This something my daughter Hope would love because Carrot Cake is her favorite cake. I would love it too. Am going to have to adapt it for two to four people.

  20. This was the best cake ever!!! My husband doesn’t even care for carrot cake, but he ate half of this cake!!! It was so rich and delicious and really not all that hard to make.

    • I just made this cake for easter!!!!!!!!! I really enjoyed making this cake and am hoping that my family really likes it also!!!!!!!!!!!

  21. This is truely the best carrot cake ever!! I made it for my husband for our anniversary and he is still raving about it!! I am curious though is it really 1600 calories per piece?!

  22. I must admit, this cake sounds very delicious. Even the ‘traditional’ Carrot Cakes made from ‘scratch’, & topped w/ homemade Cream Cheese Frosting aren’t t the ‘healthiest’ of desserts….but this one (w/the addition of Sweetened Condensed Milk, Canned Frosting, and Caramel Sauce) is truly a ‘Gut Buster’! I definately wouldn’t serve this cake to a diabetic, or to anyone who has heart problems, nor to anyone who is trying to watch their weight. Go for it, if you dare! Anyways, it does sound very tempting!

  23. If I am able to find the cream cheese cool while frosting, do I still need to add the 6oz of whipped cream cheese? Or do you only add that if you have vanilla cool whip frosting

  24. I made this poke cake for a dinner at church tonight and let me tell you everyone loved it even some men that I thought didn’t eat sweets. I am now hooked on poke cake. Can’t wait to try mt next one. Thank you so much.

Comments are closed.

Skip to Recipe