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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
Servings: 24 servings
Calories Per Serving: 384 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Cake recipe adapted from Martha Stewart.
That cake slice right there, it is to die for!
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!
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
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?
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
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!
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
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!!!!
Aw wow that is too sweet! I am so glad you all enjoyed this, Jen!! Thank you! xTieghan
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!!
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.
Thank you so much Ralph! xTieghan
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
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
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?
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
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!!
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
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.
Thanks!!!
Hi Arielle! I think the recipes should work great for you! Please let me know if you have further questions, though! Thank you! xTieghan
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.
So glad this turned out amazing Sessia and I hope you love the white chocolate cake!! Thank you so much! xTieghan
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!
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
Sorry I meant to ask about making the frosting chocolate? I love the mascapone frosting!!! The cake is amazing too!
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
What are your thoughts on making this chocolate?
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
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?
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