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Ummm, can I go out and say, best carrot cake ever?!
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.
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.
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.
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
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/2 cups canola oil
- 3/4 cup buttermilk
- 3 eggs
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 pound carrots, grated
- 1 1/2 cups sweetened shredded coconut
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
Instructions
- 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
That cake slice right there, it is to die for!
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!
Haha, I always taste EVERYTHING! No shame (:
Thanks Lauren!
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(
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!
by mistake i only used two pans…. will this mess up the cake?
I am not sure, but I hope it all worked out!
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!
I’m so happy you made it! I’m sure it was amazing!! Thank you Kari!
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!
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!
strawberry coconut cake – now that is something I should definitely try. Thanks for posting..
Hope you love it, thank you!
I am SO excited to make this beautiful cake for Easter on Sunday!!
Yay, hope you love it and have an amazing Easter!
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?
Hi Calvin! Yup, desiccated coconut will be great. Let me know if you have questions. Hope you love this! Thank you and happy Easter!
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?
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! 🙂
What a delicious and beautiful cake!
Thank you thank you (:
I made this cake yesterday…greatness! It is a most make spring cake.
I am so glad you enjoyed it Micheal! Thank you!!
Any idea on how to make this into a 2 layer instead of a 3 layer cake? Reduce the recipe by 1/3?
Yup! Just reduce by 1/3. That will be great. Hope you love the cake!
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.
I have not, BUT I have made cakes with coconut milk many times, DELISH! I think melted coconut oil would be great too. 🙂
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.
Thank you Jenny!! Cooking all day long with lead you to different things haha!
haha! I have a lot of sources for inspiration, but sometimes flavors just sound good together so I go for it. 🙂
oh wow this looks amazing!!
Thank you Hena!