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Caramel Carrot Cake Poke Cake with Maple Cream Cheese Frosting

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I have another fun recipe for your sweet tooth today. This one has a few steps but isn’t complicated by any means, and man did it turn out good! I never realized that I liked carrot cake so much until I made some carrot cake cupcakes recently. So, I knew I wanted to do a yummy Carrot Cake Poke Cake with some caramel sauce and delicious frosting. However, I will note that you will never find raisins in my carrot cake. Nope, not ever.

If you are looking for a raisin-free Carrot Cake, check out my Easy Moist Carrot Cake Recipe.

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Caramel Carrot Cake Poke Cake with Maple Cream Cheese Frosting

I prefer crunchy pecans in my carrot cake, over raisins. Plus lots of brown sugar. Then, my maple cream cheese frosting that I put on everything because it is just that delicious.

Caramel Carrot Cake Poke Cake

Here’s what you’ll need to make this awesome cake-

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp cinnamon
  • 1 ¼ cups vegetable oil
  • ½ cup white sugar
  • 1 ½ cups brown sugar, lightly packed
  • 1 tsp vanilla extract
  • 4 large eggs
  • 3 cups peeled and grated carrots
  • 2 cups chopped pecans, plus extra for topping
Caramel Carrot Cake Poke Cake with Maple Cream Cheese Frosting

To make it-

  • Preheat your oven to 350 degrees and spray your 9×13 baking dish with non-stick cooking spray.
  • In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  • In a separate bowl, whisk together vegetable oil, sugars, and vanilla.
  • Add eggs one at a time, whisking in between.
  • Slowly pour the dry ingredients into the wet ingredients, mixing well with each addition.
  • Gently stir in grated carrots and pecans.
  • Pour cake mixture into your pan and bake for 40-45 minutes until the middle of the cake has set.
Caramel Carrot Cake Poke Cake with Maple Cream Cheese Frosting

While your cake is baking, make your homemade caramel sauce. You can find that recipe, here.

Caramel Carrot Cake Poke Cake with Maple Cream Cheese Frosting

Once your caramel is made, make your Maple Cream Cheese Frosting, here’s what you’ll need-

  • 8 oz. cream cheese
  • ½ cup butter
  • 4 tbsp pure maple syrup
  • 1 tsp vanilla
  • 3 cups powdered sugar

And to make it-

  • In a large bowl, mix butter until it is fluffy.
  • Add cream cheese, and mix again.
  • Add vanilla, maple syrup, and powdered sugar, and mix until ingredients combine and frosting forms.

Set your frosting aside.

Once your cake has finished baking and cooled slightly, you can poke your holes and pour about 3/4 of the homemade caramel all over the top of the cake, aiming mostly for the holes. Then, frost your cake, and top with remaining caramel and additional chopped pecans.

Caramel Carrot Cake Poke Cake with Maple Cream Cheese Frosting

This Caramel Carrot Cake Poke Cake is seriously amazing, and I think this is definitely going to be our Thanksgiving dessert this year.

Caramel Carrot Cake Poke Cake with Maple Cream Cheese Frosting

You can get a printable version of this recipe, below.

Yield: 20 servings

Caramel Carrot Cake Poke Cake with Maple Cream Cheese Frosting

Caramel Carrot Cake Poke Cake with Maple Cream Cheese Frosting

Fluffy caramel carrot cake poke cake, topped with a maple cream cheese frosting.

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

Ingredients

  • Carrot Cake
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tso cinnamon
  • 1 1/4 cups vegetable oil
  • 1/2 cup white sugar
  • 1 1/2 cups brown sugar, lightly packed
  • 1 tsp vanilla extract
  • 4 large eggs
  • 3 cups carrots, peeled and grated
  • 2 cups pecans, chopped
  • Caramel Sauce
  • 1 cup brown sugar, packed
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 tsp vanilla
  • Maple Cream Cheese Frosting
  • 8 oz cream cheese
  • 1/2 cup butter
  • 4 tbsp pure maple syrup
  • 1 tsp vanilla
  • 3 cups powdered sugar

Instructions

    1. Preheat your oven to 350 degrees and spray your 9×13 baking dish with non-stick cooking spray. 
    2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. 
    3. In a separate bowl, whisk together vegetable oil, sugars, and vanilla.
    4. Add eggs one at a time, whisking in between.
    5. Slowly pour the dry ingredients into the wet ingredients, mixing well with each addition.
    6. Gently stir in grated carrots and pecans.
    7. Pour cake mixture into your pan and bake for 40-45 minutes until the middle of the cake has set.
    8. Meanwhile, make your caramel by heating butter, sugar, and milk in a small saucepan over medium heat.
    9. Once the mixture begins to boil, reduce the heat and simmer for 5-7 minutes until mixture begins to thicken.
    10. Stir in vanilla. Set aside to cool.
    11. Once cake has finished cooking, give it a bit to cool. Poke holes throughout the cake, and pour about ⅔ of the caramel over top.
    12. Allow cake and caramel to cool a bit more. Meanwhile, make your frosting.
    13. In a large bowl, mix butter until it is fluffy. Add cream cheese, and mix again. 
    14. Add vanilla, maple syrup, and powdered sugar, and mix until ingredients combine and frosting forms.
    15. Frost the cake, then top with remaining caramel and additional chopped pecans. Enjoy!

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 365

Nutrition information isn’t always accurate.

Here are more Fall recipes I think you’ll like-

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