Carrot Poke Cake

By KitchenGnome

Ingredients

• 1 boxed carrot cake mix, baked in a 9x13 pan according to package directions and cooled
• 14 oz sweetened condensed milk
• 8 oz Cool Whip
• 10.6 oz Cool Whip Cream Cheese Frosting (Vanilla can be substituted)
• 6 oz  of whipped cream cheese
• 1/2 cup caramel sundae sauce
• 1 cup chopped pecans (optional)

Details

Servings 12
Preparation time 20mins
Cooking time 50mins
Adapted from itisakeeper.com

Preparation

Step 1

Instructions
Bake and cool the cake according to the package directions.
Leave the cake in the baking dish.
Using a the handle of a wooden spoon, poke about 20-25 holes in the cake making sure to evenly distribute them.
Pour the sweetened condensed milk evenly over the top of the cake.
In a large bowl, beat together the cool whip, frosting, and the whipped cream cheese until smooth.
Spread frosting over top of the cake.
Pour the caramel sauce on top of the cake, and sprinkle with chopped pecans.
Refrigerate for at least 4 hours.