YIELD: 9X13 SHEET CAKE PREP TIME: 20-30 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 50-60 MINUTESCarrot cake soaked in a homemade caramel sauce topped with a cream cheese whipped topping. This is an Easter show stopper!
Ingredients :
9x13 carrot cake, baked (can be made from scratch or a cake mix) and cooled
12 ounces store-bought caramel sauce*
6 ounces cream cheese, softened to room temperature
2 tbsp sugar
8 ounces Cool Whip
1/4 cup crushed walnuts or pecans
Directions :
Poke holes all over the cake using the bottom of a wooden mixing spoon.
Pour the caramel sauce over the cake (pour it while it's still warm if you made it from scratch), aiming for the holes. If desired, reserve some sauce for drizzling over the top of the cake.
Using an electric mixer, whisk the cream cheese and sugar until smooth. Mix in the Cool Whip. Use a rubber spatula to make sure you've scraped all the cream cheese from the bottom of the bowl and thoroughly mixed.
Spread the Cool Whip mixture over the top of the cake. Top with the crushed walnut and caramel drizzle. Chill for at least 3 more hours before cutting and serving.
*I really like Smuckers Simple Delight Salted Caramel Sundae Sauce!
Calories 358 | Total Fat 20g | Saturated Fat 7g | Total Carbohydrate 42 g | Dietary Fiber 0 g | Sugars 26 g | Protein 4 g