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Ingredients
- 9 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 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)
Preparation
Step 1
This is pretty much your run-of-the-mill BTS cake, but, you know… with carrot cake. Which obviously makes it seasonally appropriate for spring and Easter :) . The topping is a little special: it’s a sweet whipped combo of cream cheese, cool whip, and cool whip frosting. And it’s topped with caramel sauce and chopped pecans, like any decent carrot cake should be!
I think you’ll love this as much as I did! Be warned– make it when you’re expecting a crowd. This stuff goes down the hatch waaaaaaay too easily to make it when you’re home alone!
The 9x13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you'd like)
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.
Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).