Caramel Carrot Cake Poke Cake

Caramel Carrot Cake Poke Cake

Ingredients

For Cake:

• 4 large eggs
• 1 cup sour cream
• 1/2 cup whole milk
• 3/4 cup vegetable oil
• 1 box carrot cake mix
• 1 1/2 cups chopped pecans optional
• 14 ounces sweetened condensed milk
• 1 (3.4 oz) box instant vanilla pudding mix dry

For Frosting:

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1/3 cup instant cheesecake pudding mix dry

For Topping:

• 1/2 cup chopped pecans
• 12 ounces Salted Caramel Sauce

Instructions

1. Preheat the oven to 350 degrees F and grease a 9x13-inch baking pan with cooking spray and set aside.
2. Combine cake ingredients except for sweetened condensed milk and mix until combined. 
3. Pour batter into the prepared pan. Bake for 40 to 45 minutes.
4. Let the cake cool completely in the pan. 
5. Once the cake has cooled, use a skewer to poke holes all over the cake.
6. Pour the sweetened condensed milk over the top of the cake and let sit for at least 1 hour up to overnight.
7. Once the cake has set, whip together the frosting ingredients until light and fluffy in a large bowl with a hand mixer or in a stand mixer fitted with a whisk attachment, evenly spread the frosting over the cake.
8. Pour the Caramel Sauce over the frosting and top it with chopped pecans. 
9. Slice and serve. 
10. Store leftover cake covered in plastic wrap or aluminum foil in the fridge for up to 2 days.
11. Enjoy!

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