Yield: 12 servings

Carrot Cake Poke Cake

Slice of CARROT CAKE POKE CAKE on white plate with green in the background

This super easy carrot poke cake is made with a tender carrot cake, vanilla pudding, whipped topping and decorated with the cutest little royal icing carrots and crushed pecans. Don't like pecans? Leave them off!

Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes


  • 1 box carrot cake cake mix (15.25oz)
  • 3 Large Eggs
  • 2/3 cup Vegetable Oil
  • 1 cup water
  • 2 cups cold milk
  • 1 box (3.4oz) instant vanilla pudding
  • 1 large tub of cool whip

Optional Toppings:


Pre-heat the oven to 350F.

In a large bowl, mix the cake mix, water, oil and eggs. Beat until smooth.

Pour into a two quart baking dish and bake for about 30 minutes or until done.

Let the cake completely cool.

Once the cake has cooled, use the end of a wooden spoon and poke holes all over the cake.

In a large bowl, whisk the vanilla pudding and milk until the pudding thickens just a bit. (not too much or it won't soak in).

Spread the pudding all over the top of the cake. Place into the fridge and let sit for 1 hour.

Remove from the fridge and top with the cool whip.

Sprinkle the top of the cool whip with royal icing carrots and chopped pecans.


I use a Two-quart baking dish or 9x13 casserole dish

Nutrition Information:



Serving Size:

1 square slice

Amount Per Serving: Calories: 448Total Fat: 26gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 57mgSodium: 410mgCarbohydrates: 50gFiber: 2gSugar: 29gProtein: 6g