Strawberry Coconut Carrot Cake with Mascarpone Buttercream
This beautiful cake is easier to make than you think!
Servings: 24 servings
Calories: 384kcal
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.
Nutrition
Calories: 384kcal | Carbohydrates: 53g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 283mg | Potassium: 288mg | Fiber: 2g | Sugar: 37g | Vitamin A: 3565IU | Vitamin C: 125.2mg | Calcium: 55mg | Iron: 3.2mg