Delicious carrot cake poke cake filled with caramel & topped with maple cream cheese.
Preheat your oven to 350 degrees and spray your 9x13 baking dish with non-stick cooking spray.
In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
In a separate bowl, whisk together vegetable oil, sugars, and vanilla.
Add eggs one at a time, whisking in between.
Slowly pour the dry ingredients into the wet ingredients, mixing well with each addition.
Gently stir in grated carrots and pecans.
Pour cake mixture into your pan and bake for 40-45 minutes until the middle of the cake has set.
Meanwhile, make your caramel by heating butter, sugar, and milk in a small saucepan over medium heat.
Once the mixture begins to boil, reduce the heat and simmer for 5-7 minutes until mixture begins to thicken.
Stir in vanilla. Set aside to cool.
Once cake has finished cooking, give it a bit to cool. Poke holes throughout the cake, and pour about ⅔ of the caramel over top.
Allow cake and caramel to cool a bit more. Meanwhile, make your frosting.
In a large bowl, mix butter until it is fluffy. Add cream cheese, and mix again.
Add vanilla, maple syrup, and powdered sugar, and mix until ingredients combine and frosting forms.
Frost the cake, then top with remaining caramel and additional chopped pecans. Enjoy!