Ingredients
Cake
- 1 box carrot cake mix (make as directed) plus box required ingredients.
Filling
- 1 - 12 oz jar Smucker's® Simple Delight™ Salted Caramel Topping
- 1 - 14 oz can sweetened condensed milk
Frosting
- 1 package (8 oz) cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Steps
- Bake cake mix as directed.
- Mix filing ingredients together until well mixed.
- As soon as cake is out of oven poke holes all over it. I used a fork but found I wanted a few bigger holes so using a straw I added a few. While cake is still warm, evenly pour and spread 1/2 cup caramel sauce over cake slowly, working back and forth to fill holes. Pausing allowing time to soak into holes. Refrigerate 2 hours.
- When ready to serve, in large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in vanilla and powdered sugar until frosting is smooth and creamy. Drop frosting by spoonfuls; spread evenly on top of cake. Drizzle 2 tablespoons caramel sauce over top.
- Cut into 4 rows by 3 rows. Sprinkle with sea salt, if desired. Cover and store remaining cake in refrigerator.
