Gooey Cinnamon Carrot Poke Cake ~ Amazingly Moist Carrot Cake Stuffed with Carrots, Coconut, Pineapple, Topped with a Buttermilk Glaze and Cinnamon Cream Cheese Frosting! The BEST Carrot Cake Ever. Soon to be Your Favorite Carrot Cake!
This Gooey Cinnamon Carrot Poke Cake is INSANE. It’s is over the top. It is that cake where you say, “Gimme a fork.” Then demolish the whole entire thing. Well, maybe not that whole thing, but I sure did think about it! The homemade carrot cake is loaded with carrots, pineapple and coconut. After it takes a quick trip to the oven it’s bathed in a buttermilk glaze and then topped with a cinnamon cream cheese frosting. Don’t forget that toasted coconut on top. Seriously. I’m dying, drooling and thinking about running to the kitchen right now to make it!
Ingredients Needed for Gooey Cinnamon Carrot Poke Cake!
- All-purpose flour
- Baking soda
- Ground cinnamon
- Vegetable oil
- Vanilla extract
- Sweetened flaked coconut
- Crushed pineapple
- Light corn syrup
- Cream cheese
- Brown sugar
- Powdered sugar
- Toasted coconut
I set to work on this one Sunday afternoon as it takes a little bit of time, but don’t be scared! I was just whipping up the final touch, the frosting, when my brother called and wondered what I was up to. As soon as I said making some frosting he quickly replied he was on his way over. For the record this cream cheese frosting is spiked with just a hint of cinnamon to take it over the top!
He had just went out to eat with a friend and was to full to try out the cake, but I promised to send a few pieces home with him. The next day I received a text asking how many thousands of calories the cake had in them. I had to inform him it was a cake so it was probably something like three gazillion. But seriously, every single bite is worth the calorie count. I really shouldn’t talk about calories when I’m telling you to go make this cake should I? Sorry!
He also informed me it was the best cake and that it tasted like I just had made it because it was so moist, but I hadn’t! It’s always nice to hear great things about your cooking or baking so he knew he was buttering me up, but I enjoyed it anyways!
Another time I made this Carrot Poke Cake I sent the majority home with my Mom to get it out of my house because it was going to end up on my hips because I couldn’t stop eating it. Apparently that didn’t help because I ended up at her house and helped myself to another serving! Addicted.
Tools Helpful in Making Gooey Cinnamon Carrot Poke Cake!
Now that you have all your tools…..
Let’s make the Carrot Poke Cake!
- Make the cake according to directions!
- Poke holes in the top of the cake using the back of a wooden spoon!
- Prepare that delicious buttermilk glaze and pour over the top of the cake!
- Cool Completely.
- Prepare amazing cinnamon cream cheese frosting. Make sure to lick the spatula!
- Top with toasted coconut to take it to the next level!
Essentially –> Frost cake –> drizzle with buttermilk glaze –> frost with cinnamon cream cheese frosting –> top with toasted coconut –> eat immediately or chill in fridge until ready to serve!
That’s it! Make sure to serve this delicious Carrot Poke Cake for Easter, birthdays, or just because!
Amazingly Moist Carrot Cake Stuffed with Carrots, Coconut, Pineapple, Topped with a Buttermilk Glaze and Cinnamon Cream Cheese Frosting! The BEST Carrot Cake Ever. Soon to be Your Favorite Carrot Cake!
- 2 c. all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 3/4 c. buttermilk
- 3/4 c. vegetable oil
- 1 tsp vanilla extract
- 1 1/4 c. sugar
- 2 c. peeled and grated carrots
- 1 1/2 c. sweetened flaked coconut
- 1 8 oz can crushed pineapple
- 1 c. sugar
- 1/2 c. buttermilk
- 1/2 c. butter
- 1 Tbsp light corn syrup
- 1 1/2 tsp baking soda
- 1 tsp vanilla extract
- 8 oz cream cheese softened
- 1/4 c. butter softened
- 1 Tbsp brown sugar
- 1/2 tsp ground cinnamon
- 3/4 tsp vanilla extract
- 4 c. powdered sugar
- 1/4 c. toasted coconut
Preheat oven to 350 degrees F. Spray 13×9 in pan with non-stick cooking spray. Set aside. For cake, whisk together flour, baking soda, cinnamon and salt in a medium bowl. Set aside.
Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, and pineapple. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
While the cake is baking prepare the glaze. Add sugar, buttermilk, butter, corn syrup and baking soda to medium sized saucepan over medium heat. Vigorously stir mixture for about 8 minutes. The glaze with turn a light amber color. Remove from heat and stir in vanilla extract. Set aside until ready to use.
When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze evenly over the top of the hot cake. Let cake cool completely.
For the frosting mix together cream cheese and butter until light and fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth. Spread evenly over cooled cake.
Recipe adapted from: Life’s Simple Measures