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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Poke Cake Recipe

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This recipe for Carrot Poke Cake is from Cooking Up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box of 9x13 carrot cake mix, baked and cooled
14 oz sweetened condensed milk
8 oz cool whip
10.6 oz cool whip vanilla frosting (cream cheese flavor, if you can get it)
6 oz (half a tub) of whipped cream cheese (must be whipped)
1/2 c caramel sundae sauce (pour as much as you like)
1 c chopped pecans (sprinkle as much as you like)
Directions:
Directions:
Leave the cake in the dish it was baked in-this is not a freestanding cake.

Poke approx. 20-25 holes, pour the sweetened condensed milk over top, trying to fill the holes as much as possible, spread evenly, over the top of the cake with the back of a wooden spoon.

In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.

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

Refrigerate for at least 4 hours, really overnight is best.

Cut into 12 squares to serve.
Number Of Servings:
Number Of Servings:
depends who's eating it
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
I made this for Jenna's graduation and many since. It's a huge hit at every party I bring this to. Even for those who don't like cake!

 

 

 

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