Carrot Cake Poke Cake

By dawn716

Ingredients

• 9 The 9x13 Carrot Cake recipe of your choice, baked and cooled 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 doesn't)
• 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 you'd like)
• Approx. 1 cup chopped pecans (sprinkle on as much or as little as you'd like)

Details

Servings 1
Adapted from somethingswanky.com

Preparation

Step 1

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 at least 4 hours or overnight.