Sea Salt Caramel Carrot Cake Poke Cake

 Cake Ingredients:

1 box Carrot Cake Mix

1 package Instant Vanilla Pudding

4 Eggs

1/2 cup Milk

1 cup Sour Cream

3/4 cup Vegetable Oil

1 1/2 cups Chopped Pecans (Optional)

14 oz. can Sweetened Condensed Milk

Frosting Ingredients:

2 cups Heavy Cream

1/3 cup Instant Cheesecake Pudding

1/2 cup Confectioners’ Sugar

Topping:

Stonewall Kitchen Sea Salt Caramel Sauce

1/2 cup Chopped Pecans

Directions:

Preheat 350 F.

Combine cake ingredients except for Sweetened Condensed Milk and mix until combined.

Pour batter into a greased 9 x 13 inch pan.

Bake for 40-45 minutes.

Let cake cool completely. Do not remove cake from pan, it cannot stand on its own.

Once cake has cooled, use a skewer to evenly poke the cake about 25 – 40 times.

Pour sweetened condensed milk over the cake and let set over night.

Once cake has set, whip together frosting ingredients until light and fluffy, evenly spread frosting over the cake.

Heat opened Sea Salt Caramel Sauce jar in the microwave for 20 – 30 seconds. Pour Sea Salt Caramel Sauce over the frosting and top it with chopped pecans