Carrot Cake Poke Cake

Name: Carrot Cake Poke Cake
Ingredients: 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)

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Ingredients: 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

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Ingredients

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)