Carrot Poke Cake

For some reason, when I think of Easter desserts, I always think of carrot cake.  I love carrot cake.  Rich, delicious….and cream cheese icing? Stop it. This is definitely a lick the beater occasion!! This year, my assignment was to bring desserts to mom’s, so I am making a new version (to me) of an old classic.  Carrot Poke Cake – I saw that caramel Eagle Brand (y’all…..so good…just give me a spoon) and caramel ice cream topping in the ingredients list, I had to give it a try! And, naturally, I wanted to share with all of you!

 

Fun Fact:  What makes a poke cake a “poke” cake has nothing to do with anything related to the television mini series “Lonesome Dove” *giggle*, it’s the holes that you “poke” in the cake and then infuse with delicious filling! Now ya know……so, as my Mama would say, “Get your mind out of the gutter!” 😉

 

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Ingredients:

One Carrot Cake recipe of your choice, baked and cooled.  I used Duncan Hines Decadent box mix – easy, peasy and it has real carrots and raisins in it! I love all of the decadent box mixes!

14 oz sweetened condensed milk:  I used Eagle Brand Caramel, for an extra punch of rich deliciousness!

8 oz Cool Whip

10.6 oz of Cool Whip Cream Cheese Frosting, if your local grocer carries it.  I was unable to find it, so I just grabbed a regular container of Duncan Hines Cream Cheese frosting.

6 oz (half a tub) of whipped cream cheese (must be whipped)

Approximately 1/2 cup caramel sundae sauce (or, if you’re like me, you do what you want and pour on a bunch!) I used Ghirardelli Premium Caramel Sauce.  YUMMO.  That is all.

Approximately 1 cup chopped pecans (sprinkle on as  much or as little as you like…..one more place for rebellion in this recipe!)

Directions:

Leave the cake in the dish you baked it in.  This is not a free-standing cake.

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Poke approximately 20-25 holes, spread out evenly, over the top of the cake once it has cooled.  You can use the bottom of a wooden spoon to do this.  Pour the sweetened condensed milk over the top, making sure the holes are full as much as possible.

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In a large bowl, mix together the cool whip, frosting, and cream cheese until smooth.  Spread over the top of the cake.

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Pour the caramel sauce over the top of the cake and sprinkle with pecans.

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Refrigerate at least 4 hours, I prefer overnight.

Cut into squares to serve.

 

Enjoy!

 

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