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Ummm, can I go out and say, best carrot cake ever?!

Strawberry Coconut Carrot Cake with Mascarpone Buttercream | @hbharvest

Because I really, really want to! I hate when I’m always saying things are the best, but you guy, I really do not know how else to describe this cake. Three coconutty, carrot cake layers, frosted generously with the most delicious whipped mascarpone buttercream, and topped with fresh spring strawberries. Yup, see…best ever. Or at least it’s the best carrot cake I’ve ever had, which granted, I really haven’t had many carrot cakes, but I think you get what I’m trying to say here…

Plus, not only is this cake delicious, it’s super pretty too! Which you guys know is something I’m all about. If something can be pretty AND taste good, well that is just a major bonus for me!

This cake is the perfect way to be kicking off the weekend, right?! YES. Which by the way, hey, hi! Happy Friday! I feel like I just jumped right on into things here with some serious cake details, but as I’m sure you’ve noticed, I am a little exited about this recipe! OkOK, and the fact that it’s Friday just adds to the excitement! Anyone else totally ready for an awesome weekend?

It was a long but great week over here. I love that my weeks are jam-packed and feel really productive. All the more reason to end with cake and celebrate just a little! <–smart reasoning, trust me.

Strawberry Coconut Carrot Cake with Mascarpone Buttercream | @hbharvest

Strawberry Coconut Carrot Cake with Mascarpone Buttercream | @hbharvest

Here’s the deal, with Easter right around the corner, I am definitely in the baking mood. When I think about Easter eats, I think of ham, lamb, asparagus, pineapple, carrot cake, milk chocolate bunnies and strawberry filled desserts. Reading that sentence out loud, it sounds like a complete random mix of foods, but I dunno, those are just traditional Easter eats to me. What do you think of when thinking about your Easter menu?

Anyway, carrot cake is a classic. Thing is, you guys know that I’m typically all about chocolate cakes. I mean, the more chocolate the better! DUH.

I only recently started getting into baking fruity desserts, and while I will not deny that I don’t love them same way as say, something like this chocolate cake, I’m still loving having fun with them, and this cake is no exception. Hello, the whipped mascarpone buttercream alone is reason enough to bake this one up.

Strawberry Coconut Carrot Cake with Mascarpone Buttercream | @hbharvest

Strawberry Coconut Carrot Cake with Mascarpone Buttercream | @hbharvest

The idea of carrot cake has always sounded a off to me, but then last year I finally made a carrot cake cheesecake and my view on carrot cake changed forever. Not only do the carrots add major moistness to the cake, but the sweet flavor they give off is very good.

This year, I decided to step things up a notch and go all out…after all, I do love a good over the top cake. Muahahaha 🙂

The base layers for this cake are made of vanilla cake, flavored with cinnamon, carrots and tons of sweet shredded coconut. The coconut is probably my favorite part. It lends a really nice sweet, almost tropical flavor, to the cake that pairs really well with the strawberries in the frosting…which oh my gosh, this buttercream (or frosting, I never really know whether to call it frosting or buttercream, but I like buttercream), my mom says you could top off just about anything with this buttercream and turn it into something so delish.

It’s pretty traditional for carrot cake to have a cream cheese frosting, but I loved the sound of strawberries and mascarpone together, so I went for it…such a good idea. Especially paired with the super moist and coconutty carrot cake layers. It’s kind of like Italian cake meets carrot cake. Promise, it’s all things awesome and perfect.

Strawberry Coconut Carrot Cake with Mascarpone Buttercream | @hbharvest

While the cake looks all fancy, it’s actually pretty easy to make. Simply bake the cake layers, make the buttercream, frost the cake and DONE. Nothing complicated about it, which is great for any kind of holiday dessert.

OH, and while the chamomile flowers are optional, I love the pretty spring touch they add, and yes, they are edible!

This cake would be perfect for Easter or Mother’s Day, but also makes for a great weekend treat. I don’t know about you guys, but this week has left me feeling the need to celebrate its end with cake. Long work days and dealing with some online haters means cake is for sure a good idea…but then, cake is always a good idea!

I mean, ALWAYS.

Strawberry Coconut Carrot Cake with Mascarpone Buttercream | @hbharvest

Strawberry Coconut Carrot Cake with Mascarpone Buttercream | @hbharvest

Strawberry Coconut Carrot Cake with Mascarpone Buttercream

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 24 servings
Calories Per Serving: 375 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Strawberry Mascarpone Frosting

  • 8 ounces mascarpone or cream cheese, softened
  • 2 sticks salted butter, softened
  • 2-3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup freeze dried strawberries, ground until a fine powder
  • 1 cup fresh chopped strawberries


  • 1. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
    2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
    3. In the bowl of a stand mixer (or use a hand held mixer) beat together the canola oil, buttermilk, eggs, sugar, brown sugar, and vanilla until smooth. Beat in the carrots and coconut. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Batter should be pourable, but not super thin. 
    4. Pour the batter among the 3 cake pans and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
    5. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the strawberry powder. 
    6. Place one cake layer on a serving plate or cake stand. Spread a little frosting. Top with half the strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit. Frost the cake sides. 


Cake recipe adapted from Martha Stewart. 

Strawberry Coconut Carrot Cake with Mascarpone Buttercream | @hbharvest

That cake slice right there, it is to die for!

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    1. Hey Maria,
      Yes, you will likely need to increase your baking time, I would just keep an eye on them, once a knife comes out clean they are done! I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

      1. Hi Tieghan! I made the cake and wound up using 9 inch cake pans. They were perfectly baked at 30 minutes for me. This was the best cake I have ever made and it was a huge hit! People were coming back for seconds. Thank you for the wonderful recipe!

    1. Hey Nicole,
      I think that would work just fine here! I hope you love the recipe, please let me know if you give it a try! xTieghan

  1. Hi! I love your cakes and I was wondering if I could substitute granulated sugar/brown sugar for honey? I was wanted to use a natural sweetener for my son’s 1st birthday.

    1. Hey Abigail,
      So sorry, I have not tested this with honey in place of the sugar, honestly I wouldn’t recommend it since it’s such a large amount of sugar that you would be omitting. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. Hi, I would like to try the strawberry coconut carrot cake with mascarpone buttercream but I cannot find the freeze dried strawberries. Can these be substituted with frozen strawberries.


  3. 5 stars
    So excited to make this recipe for Easter! Any chance you’d be willing to share the modified cooking time please if I make this cake into cupcakes?

    1. Hey Hannah,
      I would start checking for doneness at 25-30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. Has anyone had any luck making this with a bit less sugar and/or oil (or subbing some of the oil with applesauce or Greek yogurt)?

    1. Hey Nicole,
      Sorry I have not tested this, I would recommend following the recipe as is for best results:) Let me know how it turns out! xTieghan

  5. 5 stars
    Husband baked this for me and OMG, best cake ever!!!! think Ima request again for Mothers day this year!!!!!!!!!!!!!!!!!!!!!!!!!!!

    1. Hey Annika,
      Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan

  6. Hello! Just wondering if you think this cake could work as a torte – by cutting the three layers in half to make it a 6 layer cake?

    1. Hey Jordan,
      I have never tried this, but I don’t see why it wouldn’t work for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    I made this today. Amazing beautiful cake. I had trouble with the marscapone and butter separating so I just kept going and it worked out great. Very impressive looking cake.

  8. Hello there! I absolutely LOVE your recipes. I was hoping you could share how you decorate this particular cake? What tools you use as well?! Thanks SO much!

    1. Hey Melissa,
      I just used an off set spatula to apply the frosting and some chamomile flowers and strawberries for decorating. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. I couldn’t find any freeze dried strawberries for this recipe and am worried I can’t get them delivered in time to make my recipe. Is there any substitute and/or can I omit?

    1. Hey Ari,
      If you don’t get them in time you can simply omit the powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. Looks yummy! Can I use coconut oil instead of canola? Or would that be too overwhelming? Also in place of buttermilk will oat milk work? Please let me know I’m planning to bake it tom for a birthday! Thanks for sharing your creativity!

    1. Hi Wilsenia,
      I would do a vegetable oil in place of the canola oil and then yes oat milk will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. My sweet boys (11 and 14!) just made this for my birthday. It is divine!!!!!!! Second favorite cake ever (we are loyal to a jam-free princess cake but this is a close contender). Thank you!!!!

  12. This looks so good!! I checked all comments, but I couldn’t find an answer on my question. Do you out the three different cake pans at the same time in the oven? Because then they won’t cook equally right? Thanks!!

  13. 5 stars
    This cake tastes better than it looks, and it looks amazing! I have made this cake two times with rave reviews from all that have had it. It is a great, relatively easy recipe and great cake overall. Make it. You will not be disappointed.

  14. Hi there! As Easter is approaching on Sunday I really want to make this cake however I am limited on supplies.

    Could I make this as a loaf or one layer cake?
    If so, could you please provide me with proportions?!

    Thank you XO

    1. Hey Jennifer! You can bake this in a 9×13 inch baking dish. I would bake 30-40 minutes. I think that should be great!! Please let me know if you have any other questions. I hope you love this recipe and happy Easter! Thank you!! xTieghan

  15. Great recipe. Looking forward to trying to next week for my boyfriend’s bday. Can I make The cake 2 days in advance and frost it the day of his birthday? Will it still stay moist in the fridge you think?

    1. HI! Yes, the cake will stay moist and that should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  16. I made the original recipe and it was sooooo delicious!!!! It definitely didn’t come out as pretty as yours but that was because of my awful icing skills. I wanted to know if you have any experience making this in cupcake form? I’d like to make a more handy version for work and I’m not sure if measurements would differ any.

    Thank you for his gorgeous and delicious recipe!!

    1. Hi Brooke! I am sure cupcakes will delicious and SO CUTE! No need to change the recipe at all. Just bake for 25-30 minutes. I would imagine this will make around 32 cupcakes. Please let me know if you have any other questions. I glad you love this recipe! Thank you! xTieghan

  17. What are your tips to baking this cake at high altitude? I imagine in CO, you have some feet. I live in Northern Arizona, around 7000’ elevation.


    1. Hi Arielle! I think the recipes should work great for you! Please let me know if you have further questions, though! Thank you! xTieghan

  18. 5 stars
    I made this cake twice…. both times it turned out AMAZING. i surprised myself a little. My husband and kids loved it. I made it for our Anniversary and the second for friends. My next Teighan cake is the Blackberry Lavender White Chocolate Cake. I am sure it will be amazing as well.

    1. So glad this turned out amazing Sessia and I hope you love the white chocolate cake!! Thank you so much! xTieghan

  19. 5 stars
    I love this recipe so much that I’m making it for my wedding next August! I’m going to test it out without the fresh strawberries for the tiered cake so that it’s not too moist to stay up. I’m also making a sheet cake for serving that I’ll do exactly to recipe. Thanks Tieghan!

    1. That is so amazing! I am so glad you love this recipe and I hope it turns out amazing for your wedding day! Thank you so much Samantha! xTieghan

  20. Sorry I meant to ask about making the frosting chocolate? I love the mascapone frosting!!! The cake is amazing too!

    1. HI Rachael!! I would add 1/3 cup cocoa powder + a touch of heavy cream to whip the frosting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi There! I am not a fan of the strawberry + chocolate combo, so I am not sure I am the best to advise you. I am not sure how much chocolate is best to add and do worry it will negatively affect the cake. So sorry I could not help you more. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  21. 5 stars
    I just made this cake for my friend’s 30th birthday and it was a hit! Everyone loved it. Where I live it was impossible to find freeze dried strawberries so I omitted it in the icing and layered some between the cakes! DELISH!
    That said, I did get an unexpected surprise of flecks of green carrots throughout the cake… the strange thing is it wasn’t all of the carrots, only some. Super strange! My thought is that maybe the baking soda quantity is a little high, but did anyone else have this happen?

    1. Hey Amanda! Hmm, that is very odd. I have never had this happen so I am not sure what exactly is happing with some of the carrots. Did they taste funny? I So glad you love this recipe! Thank you! xTieghan

  22. 5 stars
    I made this cake for a baby shower and everyone raved! I don’t even like fruit-based desserts that much and this is definitely one of my favorite cake recipes. Thanks!

  23. Love all of your recipes that we have tried! Planning to make this cake for Mother’s Day. Question: If using 2 9” pans instead of 3 8” rounds, do I still need to cut the recipe by 1/3??

    1. Hi Cheryl! Yes, I would still cut the recipe by 1/3. That should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  24. 5 stars
    Made this cake for Easter, and it was a HUGE hit! The cake was super moist and the strawberry frostings with fresh strawberries complimented the cake perfectly. I’m looking forward to trying some of your other recipes. Thank you!!

  25. Hi there! How much would 2 sticks of butter be in grams? We don’t have sticks of butter in South Africa, only tubs. Thank you!

  26. 5 stars
    Delicious! I made it for my son’s 1st Birthday party. I think it’s the first time I had no leftovers (I would have loved some too). Though your version is beautiful, I opted to leave out the strawberries as they weren’t in season and it was still one of the best cakes I’ve ever made.
    Thank you!

  27. 5 stars
    I made his cake for our Swedish Midsummer party and everyone went crazy over it. My favorite carrot cake recipe so far. One suggestion: I used Mascarpone for the icing, but the recipe doesn’t call for salt. I added a teaspoon or so of salt to give it that cream cheese frosting taste. Not sure if you make it this way or not? But it was so good!

  28. 5 stars
    Amazing cake! This was my first time baking a cake and I made it in our motorhome and it still came out fabulous! Was a hit for Easter brunch. Thanks HBH! Will definitely make this again. So moist and flavorful. The frosting was to die for.

  29. 5 stars
    This is a great recipe! I had never used freeze dried strawberries in buttercream before and was very pleased with both the color and texture of this frosting. Thanks so much for sharing this recipe!

  30. 5 stars
    I made this recipe into cupcakes (we had a spring potluck at work and didn’t want to bring a whole cake) and they turned out great! The frosting has a lot more butter than the strawberry cream cheese frosting I usually make, but that meant it was fluffy & piped beautifully. I couldn’t find freeze dried strawberries, so I used about a cup of chopped & mashed strawberries, along with a couple spoonfuls of strawberry jam, to make the frosting.

  31. Can this be premade? Maybe just the layers and stored in an airtight container a day or two before and then frosted the day of serving it? Does the layers need to be refrigerated? Any tips would be great! I want to make this for Easter But need to make it a day or two before.

    1. HI! You can make and assemble the cake up to a day ahead. Just keep stored in the fridge and then bring to room temp before serving. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  32. I made this cake last night for a party at work and I can honestly say I’m amazed! Followed the recipe and it worked out well. Thank you!

  33. 4 stars
    I really love strawberry coconut carrot cake. And you have made it with buttercream, it’s really going to be awesome in taste.You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also. It’s really special for me. thanks for sharing it here on this site.

  34. 5 stars
    Wow incridable , i will try make it this friday , but i have a question when you sift the flour before measure or after mix with dried ingrediance ?
    Thank you for the reciepe

    1. Hi! I sift after mixing all the dry ingredients together. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂

  35. I was recommended to check out your website by a friend, I really like the “authentic feel” in your pictures. Best of luck to you! Oh and yes, I can;t wait to try out this cake. My nephews will love it!!

  36. Made this cake with some healthier modifications, used almond meal, avo oil, cashew milk and a little less sugar. Cream cheese for the frosting. Basically I wanted to make this really badly so used what I had at home. OMG!!!!!! Sooooooo Good!!! Thank you for all your beautiful creations, I always look forward to your instagram posts.

  37. Thank you for a wonderful recipe. There is no buttermilk for sale in Sweden and I am therefore wondering if I could replace it with something else? I really want to bake this for mothers day this Sunday 🙂

    Greetings from Sweden and keep up the good work!

    1. Hi! Sorry for the delay in my response. You can use regular whole milk in place of the buttermilk. Let me know if you have questions. Hope you love the cake!

  38. Hi! This cake looks amazing! I’m going to make it this weekend for my birthday party, I can’t wait to try it! I have one question though: I live in the Netherlands and can not get freeze-dried strawberries anywhere, I can’t order them either. Can I substitute it with anything or is it better to just leave it out? Thanks!

    1. Hi Katja!! You can either leave them out or use 2 tablespoons strawberry jam. Let me know if you have questions. Hope you love the cake and happy birthday!

  39. YUM! I just made this for my Sister’s Birthday and it was a huge hit. I found some edible flowers to decorate the top and it was so festive!
    Thank you!

  40. I made this for Easter. It was so delicious and fun to serve. I loved the coconut. I happened to be in a dollar store and they had dried strawberries and they were great! It was meant to be. Thanks for your blog. My favorite!

  41. This cake looks amazing! I can’t wait to make it! How do you measure your flour? Scoop and sweep? I’d love it if you’d start sharing your recipes with weight measurements! Thanks for always having the best recipes!!

  42. Hi, this cake looks amazing. I’m in Australia and not to sure what a stick of butter is. Can you tell me how many grams that is please?

    1. Sure! It’s 113 grams of butter. Let me know if you have other questions. Hope you love the cake! 🙂

  43. I also made this for Easter brunch and it was a showstopper! Sorry no photo to show but it was so pretty. Ended up using frozen strawberries in the frosting (which I pulverized) as I misread the recipe but it turned out great. This is my third of your cakes I have made and they are the best. Thanks!

  44. Made this for Easter and it was a huge hit with my family. Delicious! Very easy to make, and looked amazing! I’ll certainly make it again.

  45. This cake is amazing, i made it this weekend for our annual Easter party, it was a hit..i will be making this many times. I did sub out the mascarpone cheese for cream cheese because i had a brick of cream cheese. I may try it next time with the mascarpone to see if i taste a difference.

  46. Hi!

    What do you think of using coconut flour instead of normal flour.. ? Any advice on that?

    Thank you for all you do .. keep inspiring!

    1. Hi Alia, I would not recommend replacing all the flour with coconut flour. Coconut flour works in a very different way then regular flour, so I just cannot be sure what the results would be. You could try replacing half the flour with coconut flour, but again I am just not sure how it will turn out. So sorry I couldn’t help more. Let me know if you have other questions. Thank you! 🙂

  47. I made this tonight and it was fantastic! I followed the recipe and it came out perfectly! Imagine?! 🙂 🙂 Thank you for all your amazing recipes and your gorgeous pictures. This website makes me so happy!!

  48. Does anyone have any suggestions for making this beautiful cake Gluten Free and Low Carb?? Thank you!

    1. Hi! I have not tried this as a gluten free cake so unfortunately I don’t think I can help much. I do love bob’s red mill gluten free flour blend if that helps at all.

  49. Just popped this cake in the oven! Making this for Easter dinner and I can’t wait for everyone to try it. I have shamelessly tasted the batter so I know it’s going to be AMAZING!

    Ps: I cannot wait to buy your new cookbook!

  50. read through the comments – did not see to reduce by 1/3…. but having a hard time with the frosting.. lumpy – any suggestions… i have to start over – ran out of masc. using cream cheese… :0(

    1. Hey Donna! For the frosting, is everything at room temp? that is very important. It’s helps the butter and mascarpone cream together nicely. Make sure to completely cream the cream cheese and butter together before adding the powder sugar. This will insure no lumps. I hope that helps! Let me know if you have questions and happy Easter!

  51. Made this the other night for a house warming! I’ve never made a tiered cake before and bought a smaller tin (oops) and it wasn’t nearly as beautiful as yours…but it all went so that’s when ya know it at least tasted good!

  52. I don’t bake much so I just want to make sure – is it 1 cup of freeze dried strawberries and then grind, or grind enough to to make 1 cup of powder? I’mean sorry if this is a dumb question, but I’m not very experienced. Thanks!

    1. Not a dumb question! You need 1 cup of freeze dried strawberries. That should come to about 1/2 cup of powder. Let me know if you have questions. Hope you love the cake!

  53. Its hard to find shredded sweetened coconut in the UK, what would you suggest as a substitute? Do you think desiccated coconut would work as a substitute?

    1. Hi Calvin! Yup, desiccated coconut will be great. Let me know if you have questions. Hope you love this! Thank you and happy Easter!

  54. This recipe looks absolutely scrumptious and beautiful! I’m planning to make it for Easter but was wondering if it would be ok to make it the day before? Should I just leave it out of the fridge in a cake Tupperware until the next day to serve or should it eaten the same day?

    1. Hi Grace! You can make this a day in advance and keep in the fridge. Just remove it from the fridge 1 hour before serving to come to room temperature. Let me know if you have questions. Hope you love the cake and happy Easter! 🙂

  55. Also- any chance you tried this with coconut oil or coconut milk? I’m sure these would intensity the coconut flavor in the BEST possible way.

    1. I have not, BUT I have made cakes with coconut milk many times, DELISH! I think melted coconut oil would be great too. 🙂

  56. This is gorgeous and so creative, and I have to make it soon. The end.

    WHERE DO YOU COME UP WITH ALL OF THESE FLAVOR PAIRING IDEAS? I am seriously jealous of your creativity.

    1. haha! I have a lot of sources for inspiration, but sometimes flavors just sound good together so I go for it. 🙂

  57. This carrotcake is looking so damn pretty, I absolutely love carrotcake because it is so easy and supertasty but your idea of adding mascarpone AND ???? is perfect 2.0 ! Thank you

  58. Please don’t Trade the oil for butter.. I promise this is going to be delightfully smooth and tender and moist and delicious and lovely

  59. This cake looks amazing and Delian. I was wondering can strawberries be substituted with raspberries? (Not sure I ever seen dried raspberries though). I’m allergic to strawberries.

  60. Great recipe? . Can I used melted butter instead of canola oil? And if so how much butter should I use? Thank you so much for this beautiful recipe.

    1. Hi! Yes, you can use melted butter, use an equal amount. That said, I have tested this with butter and found canola oil to yield a better result. Let me know if you have questions. Hope you love the cake. Thanks! 🙂

    1. Hi David, I don’t feel comfortable converting this. I believe there are online calculators that can help. sorry I was not helpful.

  61. I love this one Tieghan! What a great combo of the carrot cake and the strawberry buttercream. Perfect cake for Easter!

  62. What on earth??? Mascarpone on carrot cake is brilliant and WITH strawberries??? Are you serious?! This is out of this world delicious looking. I never ever would have thought to put strawberries with carrot cake, but mascarpone and strawberries are amazing together and mascarpone and carrot cake would be amazing togethers, so if we use mascarpone as our flavor “glue” (frosting pun not intended…teehee), why on earth wouldn’t the whole combination work???!! YUM!!! Perfect for Easter.

    1. haha! Thank you SO much!! Hope you love this cake and are also having a great weekend. Thanks again! 🙂

    1. canola oil is a cooking and baking oil. If you can’t find it, try using butter, but I like using oil best. Let me know if you have questions.

    1. I think cupcakes would be awesome! I think this recipe would make around 32 cupcakes and I’d bake for 12-15 minutes probably, but I can’t say for sure since I have not tested the recipe as cupcakes. Hope you love the cake! ? Let me know if you have questions.

    1. I would keep the leftover in the fridge becasue of the mascarpone, but bring to room temp before eating.

      And I think cupcakes would be awesome! I think this recipe would make around 32 cupcakes and I’d bake for 12-15 minutes probably, but I can’t say for sure since I have not tested the recipe as cupcakes. Hope you love the cake! 🙂 Let me know if you have questions.

  63. Ohmygoodness, Tieghan! I cannot wait to make this! Today is my last day at my baking job before I start maternity leave and I’ve been slowly stock piling all the things I want to bake at home before the babe comes. I think this just went to number one 🙂 <3

  64. This cake is amazingly delicious looking! The pictures are refreshing and spring looking:}

  65. This looks amazing! Could I substitute the coconut with anything? My dad hates coconut and I wanted to make this for Easter. All of your recipes are outstanding! Thank you 🙂

    1. Hey Jen!! You can just omit the coconut from the recipe. The cake will still be great. Let me know if you have questions. Hope you love this and happy Easter!

  66. Something happened to my comment. It vanished.

    This looks delicious. Never would have though to put strawberries with carrots. I am a bit concerned about how much baking soda it calls for. That seems like a lot with using baking powder too. 3 tsp. of each????

    1. Hey Charlotte! Thanks so much for catching that! You are right, it’s 1 teaspoon each. Recipe is fixed! 🙂 Thank you1

  67. Oh this looks incredible! Our family recipe for carrot cake uses coconut as well- love the combo… and looks/sounds even more delicious with your other additions! (Any suggestions if freeze dried stawberries are unavailable?) Have a great weekend!

      1. By one cup of freeze dried strawberries do you mean the equivalent to one cup of strawberries being .5 oz of the freeze dried? Because if it’s a cup of freeze dried that’d be like 4 of those packets of the link you posted ok Amazon. Just a little confused!

  68. Wow! This looks so good, I might go make it right now. Beautiful piece of work. I can’t wait to try it!

  69. Looks delicious!! I can’t imagine using 3 tsp. of baking powder and 3 tsp. baking soda??? I can see 1 tsp. baking soda with the baking powder.

    Sorry you have to deal with haters. I can’t understand why people just do not read the blogs they don’t like. CRAZY!! Must be jealous!!

    1. Thanks so much for catching that! Recipe is fixed!!

      And thank you!! I don’t get it either, but some people just hide behind a screen, you know? Thanks so much for always supporting 🙂

  70. It’s so interesting that American and European cakes seem to be different in proportion of dough and cream. I have the impression that American cakes have always more dough than cream while in Europe (or at leat Germany) it’s more balanced.

    Do you know if there’s something to it? Some cultural background or is it just me? 🙂

  71. You don’t have to convince me, cuz clearly this IS the best carrot cake ever! What a brilliant and unique idea to add strawberries!

  72. Do you think I can put in less oil? I want to make this a bit more healthy. What do you think?

  73. These layers look so fluffy!! Carrot cake is a favorite around here and we have an amazing family recipe, but I love your coconut addition 🙂

  74. This cake is absolutely gorgeous! Sorry to hear you had a stressful week – never let online haters get you down! Just remember if someone gets you down with a nasty comment it says something bad about them not you 🙂 I personally really admire how hard you work and I think your photos are the best ones around (shh don’t tell the others)

  75. I think coconut oil should work great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂