This super easy carrot poke cake is made with a tender carrot cake, vanilla pudding, whipped topping and decorated with the cutest little royal icing carrots and crushed pecans. Don't like pecans? Leave them off!
Pre-heat the oven to 350F.
In a large bowl, mix the cake mix, water, oil and eggs. Beat until smooth.
Pour into a two quart baking dish and bake for about 30 minutes or until done.
Let the cake completely cool.
Once the cake has cooled, use the end of a wooden spoon and poke holes all over the cake.
In a large bowl, whisk the vanilla pudding and milk until the pudding thickens just a bit. (not too much or it won't soak in).
Spread the pudding all over the top of the cake. Place into the fridge and let sit for 1 hour.
Remove from the fridge and top with the cool whip.
Sprinkle the top of the cool whip with royal icing carrots and chopped pecans.
I use a Two-quart baking dish or 9x13 casserole dish