Better Than Easter… Carrot Cake Poke Cake

• Vegetarian

• Condiments

  • 1/2 cup Caramel sundae sauce

• Baking & Spices

  • 8 oz Cool whip
  • 10 2/3 oz Cool whip vanilla frosting

• Nuts & Seeds

  • 1 cup Pecans

• Bread & Baked Goods

  • 1 The 9x13 carrot cake recipe

• Dairy

  • 14 oz Condensed milk, sweetened
  • 6 oz Whipped cream cheese

Found on somethingswanky.com

Ingredients

• The 9x13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
• 14 oz sweetened condensed milk
• 8 oz Cool Whip
• 10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesnt)
• 6 oz (half a tub) of whipped cream cheese (must be whipped)
• Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as youd like)
• Approx. 1 cup chopped pecans (sprinkle on as much or as little as youd like)

Directions

• Leave the cake in the dish it was baked in-- this is not a free standing cake.
• Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
• In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
• Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
• Refrigerate for at least 4 hours, really overnight is best.
• Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).