Fall is moving in where we live and the temperatures are starting to edge downward. This usually means more people start making fall dishes. Dishes featuring carrots, pumpkins, and various root vegetables and squash seem to take center stage. If you like gooey and moist desserts, this one is for you. If you like desserts that are one the sweet side and you want a recipe that is fairly easy but still very impressive, this cake is for you. Olivia found this delicious recipe and made this beautiful creation. Add this to your fall recipe collection. We hope you enjoy this season as much as we do!
-Nanette
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 (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)
Instructions
- Leave the cake in the dish it was baked in-- this is not a free standing cake.
- Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
- 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 (you can cut more, 1/12 is a pretty large piece!).
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