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Carrot Cake Poke Cake

Carrot Cake Poke Cake

Carrot Cake Poke Cake is an incredibly easy and delicious cake, made using cake mix, and topped with a thick layer of mascarpone cream cheese frosting.
Course Dessert
Cuisine American
Keyword Carrot Cake Poke Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 14 servings
Calories 695kcal
Author Catalina Castravet


Carrot Cake:

  • Duncan Hines Carrot Cake Mix or any other Carrot Cake Mix
  • 3 eggs
  • 1 1/4 cups hot water
  • 1/4 cup vegetable oil

Chocolate Mixture:

  • 14 oz sweetened condensed milk
  • 1 1/2 cups white chocolate chips


  • 2 bricks (8oz each) cream cheese room temperature
  • 1 cup unsalted butter room temperature
  • 1 lb. mascarpone room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 cups powdered sugar more if needed to thicken
  • 1 cup ground walnuts


  • Preheat oven to 350°F. Place the oven rack in the middle of the oven.
  • Spray a 9x13 inch cake pan with non-stick baking spray and set aside.
  • Prepare the carrot cake by following the instructions on the package. If using a Duncan Hines Carrot Cake mix, you will have to soak the carrots and raisins in hot water, and whisk all the ingredients listed into the cake mix.
  • 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.
  • Remove cake from the oven. Using the end of a spatula or a large straw, even a pen will work if you don't have anything on hand; poke holes all over the cake.

Chocolate Mixture:

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


  • Using an electric mixer or stand mixer fitted with the whisk attachment, cream together cream cheese, mascarpone and butter on medium speed until smooth with no lumps, about 1 minute. Stop once to scrape the sides and bottom of the bowl with a spatula.
  • Add in vanilla extract and salt, and continue mixing until combined.
  • 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.
  • If frosting is too thick, you can add in one or two teaspoons of milk. If frosting is too thin, you can add in more powdered sugar, 1/3 cup at a time, but make sure you first taste it, so you don't make it too sweet. Also, consider that the frosting may look thin, but it will harden/settle once chilled.
  • Sprinkle ground walnuts on top of the cake.
  • Refrigerate cake for at least 6-8 hours before serving.
  • Enjoy!


Calories: 695kcal | Carbohydrates: 63g | Protein: 8g | Fat: 46g | Saturated Fat: 26g | Cholesterol: 116mg | Sodium: 286mg | Potassium: 214mg | Fiber: 0g | Sugar: 60g | Vitamin A: 990IU | Vitamin C: 0.9mg | Calcium: 182mg | Iron: 0.5mg