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Gooey Cinnamon Carrot Poke Cake

posted by Julie Evink on March 13, 2016

Gooey Cinnamon Carrot Poke Cake ~ Amazingly Moist Cake Stuffed with Carrots, Coconut, Pineapple, Topped with a  Buttermilk Glaze and Cinnamon Cream Cheese Frosting!

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Gooey Cinnamon Carrot Poke Cake ~ Amazingly Moist Cake Stuffed with Carrots, Coconut, Pineapple, Topped with a Buttermilk Glaze and Cinnamon Cream Cheese Frosting!


As soon as I saw this on Pinterest I knew I HAD to make it. There was no if, and or but about it. It was screaming at my from the page.

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.

Gooey Cinnamon Carrot Poke Cake ~ Amazingly Moist Cake Stuffed with Carrots, Coconut, Pineapple, Topped with a Buttermilk Glaze and Cinnamon Cream Cheese Frosting!


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 those bars had in them. I had to inform him it was a cake so it was probably something like three gazillion.

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!

Gooey Cinnamon Carrot Poke Cake ~ Amazingly Moist Cake Stuffed with Carrots, Coconut, Pineapple, Topped with a Buttermilk Glaze and Cinnamon Cream Cheese Frosting!
1 review

Gooey Cinnamon Carrot Poke Cake

Preparation 20 minutes Cook Time 35 minutes Serves 20 pieces     adjust servings



    • 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

    Buttermilk Glaze

    • 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

    Cinnamon Cream Cheese Frosting

    • 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


    1. 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.
    2. 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.
    3. While the cake is baking prepare the glaze. Add sugar, buttermilk, butter, corn syrup and baking soda to medium sized saucepan over medium eat. 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.
    4. 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.
    5. 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.


    Nutrition Facts
    Serving Size 1 piece
    Amount Per ServingAs Served
    Calories 470kcal Calories from fat 200
    % Daily Value
    Total Fat 22g34%
    Saturated Fat 9g45%
    Transfat 0g
    Cholesterol 59mg20%
    Sodium 326mg14%
    Carbohydrate 66g22%
    Dietary Fiber 2g8%
    Sugars 53g
    Protein 4g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    Recipe adapted from: Life’s Simple Measures

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    • Michelles Tasty Creations


      I followed you over from Our Delightful Home Linky and this looks so delicious! I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party at Linky Opens Wednesday night at 9pm.

      Have a great day,

    • Lisa @ Flour Me With Love

      This looks amazing! Thanks so much for sharing at Mix it up Monday 🙂

    • Diane Balch

      I love the cake and the glaze. Please share this on my foodie friday linky.

    • Jenn

      Sounds great!

    • Anonymous

      Why do you need baking soda in the glaze? I thought it was a leavener…I’m a bit of a newbie to some things. Maybe I’m missing something. 🙂

      • Chelsi Hudson

        I believe it reacts with the acid in the buttermilk to neutralize some of the tang.

    • The Better Baker

      This sounds so amazing. I printed it after seeing it at Mix it up Monday and can’t wait for a special occasion to make it. (or else I’ll eat it all myself!) Thanks so much for linking up at Weekend Potluck. Please come again soon.

    • Audrey

      Does it have to be refigerated?

      • Julie Evink

        The reason it’s recommended to be in the fridge is because of the cream cheese frosting! It’s up to you!

    • Maggie Unzueta @ Mama Maggie's Kitchen

      You’re killing me. I love carrot cake. It’s one of my favorites… Mmm…

    • Cathy@LemonTreeDwelling

      I love that this is totally homemade! Looks and sounds fabulous!!

    • Jen @ Yummy Healthy Easy

      Seriously?? Carrot Carrot Poke Cake?? Your recipes speak right to my heart Julie (and my thighs!) 😉 This sounds so amazing!!!

    • Janet Watts

      Your gooey cinnamon carrot cake sounds soooo good.
      I am not sure about one thing though. Do you drain
      the can of crushed pineapple before adding it to
      the cake ingredients?
      Thank you for the yummy recipes!

    • Laura Dembowski

      Oh, my, this is bound to become my new favorite carrot cake. I love soaking cakes with syrup.

    • Rachel

      Can I skip the coconut? Hubby loves carrot cake but hates coconut!!

      • Julie Evink

        I Don’t know if it would hold up without the coconut. My hubs also hates coconut and I brought this to work and didn’t tell the guys it was in it and everyone couldn’t believe it!

    • Sara

      If I make this on Friday, will it still be good to serve on a Easter Sunday?

    • Debbie

      I can’t seem to get the recipe for the carrot cake to come up. I get a picture & description, but that’s all. I got all the rest of the recipes for poke cakes, just not this one. And I know my husband would absolutely LOVE this!!!

      • Julie Evink

        You should be able to see it. I’m not sure why you can’t. Are you clicking the Click here to continue reading button?

        • Debbie

          Thanks Julie! Don’t know what I was doing wrong, but got it now!! Thank you so much for your help! Looks yummy!!

    • Joan Crum

      I would love to make this carrot cake, unable to bring it up! I keep on getting the photo of the cake not the recipe. Can you send me the recipe? Thank you

    • Joan Crum

      I just figured out how to get the recipe. Didn’t click on the continue reading button. Thank you

    • Alison

      I looooove Carrot Cake! I always have carrot cake on my birthday, but I don’t think I can wait that long for this one! 😉 Thanks for sharing Julie!

      • Julie Evink

        You can’t. Trust me. I seriously wanted to eat it all in one sitting!

    • Allison - Celebrating Sweets

      I’m seriously drooling, Julie! Adding to my “to make” list immediately.

    • Dorothy @ Crazy for Crust

      I am dying for this!! Oh EM GEE, I love carrot cake so much, and cinnamon!!

    • Jerry

      I made (or still waiting for it to cool) this today. The glaze is what I’m concerned about though. Even after setting the glaze aside for a while, I poured over cake when it came out of the oven, and the glaze is very runny. Is this how the glaze is suppose to be? I’m sure it will still taste good, just concerned I didn’t do the glaze correctly.

      • Julie Evink

        Yes! It will soak into the cake and that’s what makes it so moist and delicious!

    • Cecilia

      Hi Julie! I made the carrot cake and the result was amazing. I will translate the recipe and post pictures of it in my blog soon, quoting you of course. Thanks a lot!

    • Delhi

      Wow, what a wonderful cake, all my kids always prefer this cake. they like it very much. So at each party we we prefer only this cake.

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