Easter Carrot Poke Cake – Bonnie Mohr

Ingredients

• The 9x13 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 of whipped cream cheese
• Approx. 1/2 cup caramel sundae sauce
• Approx. 1 cup chopped pecans