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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!
This post was originally published on March 31, 2017
This looks amazing!
Thank you Angie!
This cake is amazingly delicious looking! The pictures are refreshing and spring looking:}
Thanks so much Carlos, so happy you like it (:
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 🙂
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!
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????
Hey Charlotte! Thanks so much for catching that! You are right, it’s 1 teaspoon each. Recipe is fixed! 🙂 Thank you1
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!
Hmm, the freeze dried strawberries work really in the frosting because they don’t add extra moisture. Is is possible to order them online? Here are some on Amazon, does this work? Sorry if this is trouble for you!
Let me know if you have questions. Hope you love the cake!
https://www.amazon.com/Natures-All-Foods-Freeze-Dried-Strawberries/dp/B015DTY832/ref=sr_1_5_a_it?ie=UTF8&qid=1491105493&sr=8-5&keywords=freeze+dried+strawberries
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!
Beautiful!
Thank you!
Wow! This looks so good, I might go make it right now. Beautiful piece of work. I can’t wait to try it!
Yay! I hope you love it!
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!!
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 🙂
It’s official- Everything you do is better! This looks amazing!!
Ah stop!!
But thank you!
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? 🙂
Hmmm, I honestly do not know. Sorry I could not help more!
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!
Thanks Tori! I just thought it needed something sweet!
Do you think I can put in less oil? I want to make this a bit more healthy. What do you think?
You can use half oil and half applesauce. Let me know if you have questions. Thank you!
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 🙂
Thank you! Carrot cakes are amazing! So happy like it (:
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)
Awh thank you so much Rhian, this just made my day (:
So, can I have a slice now? It looks soooooo delicious!
https://bloglairdutemps.blogspot.pt/
Ah I wish I could share!!