Carrot Cake Poke Cake

1. Preheat oven to 350°F. Place the oven rack in the middle of the oven.
2. Coat a 9x13-inch cake pan with non-stick baking spray and set it aside.
3. To prepare the carrot cake, follow the instructions on the package. If you are using a Duncan Hines Carrot Cake mix, you will need to soak the carrots and raisins in hot water. Then, whisk together all the ingredients listed in the cake mix.
4. Pour batter into the prepared pan and bake for 30-32 minutes, or until a toothpick comes out with just a few moist crumbs. I baked mine for exactly 30 minutes.
5. Remove the cake from the oven. While the cake is still warm, poke holes all over it using the end of a spatula or a large straw.

Chocolate Mixture:

1. In a medium, microwave-safe bowl, combine white chocolate chips with sweetened condensed milk. Heat in the microwave until hot, about 1 minute. Stir and heat for an additional 30 seconds or more if needed. Whisk until fully combined, smooth, and shiny.
2. Pour the chocolate mixture all over the cake and, using a spatula, spread it evenly into the holes.
3. You can sprinkle a few ground walnuts onto the cake now so they get into the poked holes.

Frosting:

1. Using an electric mixer or a stand mixer with the whisk attachment, beat together the cream cheese, mascarpone, and butter on medium speed until smooth and free of lumps. This should take about 1 minute. Remember to stop once during mixing to scrape down the sides and bottom of the bowl with a spatula.
2. Add in vanilla extract and salt, and continue mixing until combined.
3. With the mixer speed on medium-low, gradually add in the powdered sugar. Increase mixer speed to medium-high and beat until combined. Stop once to scrape the sides and bottom of the bowl with a spatula.
4. If your frosting is too thick, you can add one or two teaspoons of milk to achieve the desired consistency. If it's too thin, you can add more powdered sugar, starting with 1/3 cup at a time. Be sure to taste the frosting as you go, so you don't accidentally make it too sweet. Keep in mind that the frosting may appear thin initially, but it will harden and settle once chilled.
5. Sprinkle ground walnuts on top of the cake.
6. Refrigerate the cake for at least 6-8 hours before serving. Enjoy!