Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze

Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze

A rich salted caramel glaze makes this cake super-moist.
Course Dessert
Cuisine American/Southern
Keyword cake, carrot, carrot cake, dessert
Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings 12 servings
Calories 645kcal
Author Paula Jones



  • 1/2 cup butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 2 and 3/4 cup brown sugar light or dark
  • 2 cups whipping cream


  • 1 and 1/4 cup all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 3/4 cup milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup carrots grated*
  • 1/4 cup raisins
  • 1/4 cup pecans toasted and chopped


  • 4 ounces room temperature cream cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cup heavy cream



  • Heat a medium size sauce pan. Add butter and melt. Add brown sugar and whipping cream. Whisk. Bring to a boil. Remove from heat. Whisk in cinnamon and salt. Cool to room temperature before pouring over cake.


  • Preheat oven to 350 degrees fahrenheit.
  • Stir together flour, baking soda, ground cinnamon and salt.
  • Beat eggs, sugar, milk, butter and vanilla at medium speed with an electric mixer until smooth.
  • Add flour mixture. Beat on low until blended
  • Fold in carrots, raisins and pecans.
  • Pour into a 10-inch spring-form pan.**
  • Bake at 350 degrees 27 to 30 minutes.


  • Using an electric mixer with the whisk attachment, whip heavy cream until light and fluffy.
  • In another bowl, beat cream cheese, powdered sugar and vanilla until smooth.
  • Carefully fold whipped cream into cream cheese mixture.
  • Frost cooled carrot cake.


The salted caramel will keep in the refrigerator for up to 2 weeks. Reheat before serving.
Do not use the pre-grated packaged carrots. Grate yourself. You can even chop in a food processor until fine.
*You can bake in a 10-inch round cake or pie pan
Refrigerate the bowl and whisk attached of your electric mixer for 30 minutes, if you have time. This will make the whipping process quicker.
Store in refrigerator.
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Calories: 645kcal | Carbohydrates: 76g | Protein: 5g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 155mg | Sodium: 571mg | Potassium: 240mg | Fiber: 1g | Sugar: 60g | Vitamin A: 3145IU | Vitamin C: 1.2mg | Calcium: 127mg | Iron: 1.3mg