Carrot Cake Jab Cake

9×13 carrot cake, prepared (can be made from scratch or a cake blend) and cooled

Homemade caramel sauce

6 ounces cream cheese, mollified to room temperature

2 tbsp sugar

8 ounces Cool Whip

1/4 glass pulverized walnuts or pecans

Poke gaps all over the cake utilizing the foot of a wooden blending spoon.

Pour the caramel sauce over the cake, pointing for the gaps. Save a few sauce for sprinkling over

the beat if desired.

Using an electric blender, whisk the cream cheese and sugar until smooth. Blend in the Cool

Whip, guaranteeing to rub all the cream cheese from the foot of the bowl and altogether mix.

Spread the Cool Whip blend over the best of the cake. Best with smashed walnuts and extra caramel

drizzle.

Chill for at slightest 3 hours some time recently cutting and serving.

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