CARROT CAKE POKE CAKE

Portions: Serves 12 Preparation Time: 20 minutes Baking Time: 40 minutes

Ingredients

• A carrot cake, sized 9 x 13 inches, baked and cooled to room temperature (Use any preferred recipe; boxed mix works perfectly)
• 1 can of sweetened condensed milk (14 ounces)
• 1 cup of Cool Whip
• 1 cup of Cool Whip Vanilla Frosting or Cream Cheese Flavor
• 1/2 tub of whipped cream cheese (approximately 6 ounces)
• 1/2 cup of caramel sundae sauce (add to taste)
• 1 cup of chopped pecans for garnish

Method

1. Keep the baked carrot cake in its original baking dish; this recipe is not meant to be served as a standalone cake.
2. With the handle of a wooden spoon, create approximately 20 to 25 evenly spaced holes throughout the cake’s surface. Pour the can of sweetened condensed milk over the cake, ensuring that the liquid permeates into the holes as deeply as possible.
3. In a separate, large mixing bowl, combine the Cool Whip, Cool Whip Frosting, and whipped cream cheese. Using a handheld mixer, beat these ingredients until the mixture is smooth and well-blended. Spread this evenly over the cake.
4. Drizzle the caramel sauce over the cake, making sure it covers the entire surface. Finish by sprinkling the chopped pecans for that perfect crunchy topping.
5. Allow the cake to chill in the refrigerator for a minimum of 4 hours. For optimal results, let it refrigerate overnight. When ready to serve, cut the cake into 12 equal squares (feel free to divide into smaller pieces, if you prefer).

Special Notes: Cool Whip Frosting is different from regular Cool Whip and can typically be found in the same freezer aisle of your local supermarket. One warning – this delectable treat is highly addictive, so be prepared to indulge!