Ingredients:
9 x 13 carrot cake, cooked, cooled (you may use a cake mix or make it from scratch).
Homemade caramel sauce
Six ounces of room-temperature softened cream cheese
2 tbsp sugar
8 ounces Cool Whip
1/4 cup crushed walnuts or pecans
Directions:
Make holes all over the cake using the wooden mixing spoon’s bottom.
Aim for the holes in the cake as you drizzle the caramel sauce over it.. Reserve some sauce for drizzling over the top if desired.
Using an electric mixer, whisk the cream cheese and sugar until smooth. Incorporate the Cool Whip, making sure to fully incorporate and scrape off all of the cream cheese from the bottom of the bowl.
Cover the top of the cake with the Cool Whip mixture. Top with crushed walnuts and additional caramel drizzle.
Let cool for a minimum of three hours prior to slicing and serving.