Carrot Cake with Caramel Sauce topped with a Coconut and Pecan Cream Cheese Icing!
It DID not last very long....past this point or from the time it was opened for that matter.
Carrot cake- prepared to box directions-
I added one cup of shredded sweet baby carrots and 1/2 cup of diced raisins
Smuckers Caramel Sauce
1/2 container of Coconut Pecan Icing
1/2 container of Cream Cheese Icing
I have this thing with mixing different frosting lately and it is SO delicious and full of that much more flavor. Flavor-town for your MOUTH buds for sure!
For some reason my oven seemed a bit crooked this time around and I ended up having to put something under the corner of the middle of the pan because the cake was cooking all lop sided......that it the reason for the long crack. It worked to my advantage though because it was just an extra spot to pour that gooey caramel sauce in. Smuckers is my favorite caramel sauce...it is rich and has a buttery smoothness to it. I let the cake cool for just a few minutes and I poked holes in the cake with the end of a my wood spoon and then poured the caramel sauce in each hole and after a few minutes the cake soaks it right up. Let your cake cool to the point where you can actually touch the bottom of the pan without being burned.
Mix your coconut pecan and cream cheese frosting up and smooth it over the top of you cake! It is the yummiest when it is warm still. I made this for our Easter Egg Hunt and Potluck for CFM and I managed to save one piece so my hubby could try it so I didn't have to make another one. Lord knows we didn't need a delectable cake like this in our house.
I am a fan of poke cakes, can't you tell.
Butter Pecan Caramel Poke Cake- Stay tuned for this one!
