Caramel Carrot Poke Cake
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1 carrot cake mix, baked in a 9x13 pan and cooled
8-10 oz. of store-bought caramel sauce
6-8 oz. whipped cream cheese (in the tub)
2.5 Tbsp. sugar
8 oz. Cool Whip
1/4 c. chopped pecans
Poke holes all over the cake using the bottom of a mixing spoon handle.
Pour the caramel sauce over the cake, aiming for the holes.
8-10 oz. of store-bought caramel sauce
6-8 oz. whipped cream cheese (in the tub)
2.5 Tbsp. sugar
8 oz. Cool Whip
1/4 c. chopped pecans
Poke holes all over the cake using the bottom of a mixing spoon handle.
Pour the caramel sauce over the cake, aiming for the holes.
Refrigerate the cake for at least 3 hours before serving.
Make the frosting before serving. Using an electric mixer, whisk the cream cheese and sugar until smooth. Mix in the Cool Whip.
Make the frosting before serving. Using an electric mixer, whisk the cream cheese and sugar until smooth. Mix in the Cool Whip.
Spread the frosting mixture over the top of the cake.
Top with the crushed pecans and additional caramel drizzle, if desired.
Store cake in the refrigerator.
Store cake in the refrigerator.
