Carrot Poke Cake by
Ingredients
Box of carrot cake mix
14 oz sweetened condensed milk
10.6 Cool Whip vanilla frosting(cream cheese flavor if you can find it)
8 oz. extra creamy cool whip
6 oz. of whipped cream cheese(use half of the container)
1 cup caramel sauce
2 cups chopped pecans
Instructions
Mix and bake cake according to the directions on the cake mix box.
While cake is still slightly warm poke holes in the top of the cake.
Slowly pour the sweetened condensed milk over top of cake and let settle in the holes.
Mix cool whip,cool whip frosting and whipped cream cheese.
Spread over cake.
Drizzle caramel sauce, and then the chopped pecans over the frosting.
Refrigerate at least 4 hours, but overnight is best
While cake is still slightly warm poke holes in the top of the cake.
Slowly pour the sweetened condensed milk over top of cake and let settle in the holes.
Mix cool whip,cool whip frosting and whipped cream cheese.
Spread over cake.
Drizzle caramel sauce, and then the chopped pecans over the frosting.
Refrigerate at least 4 hours, but overnight is best