Caramel Carrot Poke Cake

Ingredients

Cake

-4cups Original Bisquick mix

-2cups shredded carrots 

-1 1/3cups milk

-1/4cup packed light brown sugar

-1/2teaspoon ground allspice

-1/2teaspoon ground cinnamon

-1/2teaspoon ground nutmeg

-2eggs

-1can (14 oz) sweetened condensed milk

Topping

-1container Betty Crocker Whipped cream cheese frosting

-1cup whipped cream cheese

-1container (8 oz) frozen whipped topping, thawed

-1/2cup caramel topping

-1/2cup chopped pecans

Directions

1- Heat oven to 350°F. Grease bottom only of 13x9-inch pan.

2- In large bowl, mix Bisquick® mix, carrots, milk, brown sugar, allspice, cinnamon, nutmeg and eggs with wooden spoon until just moistened. Pour batter into pan; spread to edges with spatula. Bake about 40 minutes or until toothpick inserted in center comes out clean.

3- Place pan on cooling rack. Cool 30 minutes, then poke holes in top of cake with fork or end of wooden spoon. Pour condensed milk evenly over cake, filling holes. Cool completely.

4- In large bowl, beat frosting, whipped cream cheese and whipped topping just until combined. Use spatula to spread topping evenly over cooled cake. Drizzle evenly with caramel topping; sprinkle with chopped pecans. Cover and refrigerate at least 4 hours to set.