This Sea Salt Caramel Carrot Cake Poke Cake is so sweet and delicious, you’ll never want any other carrot cake again!
The 9×13 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)
Leave the cake in the dish it was baked in– this is not a free standing cake.
Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!)
Source : allrecipes.com