Delicious carrot/strawberry cake

I am not the kind of person who makes a lot of special cake’s. But when we have a birthday here at home and I have the time, I love to make my own special cake. The last couple of years I have made this delicious carrot/strawberry cake with coconut and mascarpone frosting and it is really so good! I must admit it’s also a very rich cake. You don’t need a huge piece of it.

A piece of carrot cake on a plate

I wish I could show you a lot of beautiful pictures of this delicious cake. But unfortunately, when I make a cake like this one for a birthday, I am full of stress because I am busy with preparing so many things for all the guests. I simply then forget to take some pictures or just don’t have the time for it.

I do think that this is a cake which is too good not to share, so therefore I have decided to share it here anyhow even though I don’t have many pictures of it.

The cake comes in three layers and is not difficult to make at all. It has a lot of beautiful flavours which you don’t expect when you hear what’s in it. The sweet carrots makes the cake nicely moist and flavour great with the shredded coconut. The butter, mascarpone and freeze-dried strawberry frosting is just a perfect sweet combination with the carrot’s and when you put fresh strawberries in the middle of the cake as well it gives the cake a nice freshness without being too sweet.

My daughters are very picky when it comes to cake and this is definitely one they love. We all do!

You can easily make the cake a day before and then assemble it a couple of hours before serving. The carrot’s keeps the cake moist and not dry. The frosting is a different kind of story. I am not always lucky with that. I found out that it’s very important, when you mix cream cheese and butter, that they have the same temperature (room temperature) otherwise you might get a split frosting instead. If that happens I have a little trick which can repair your problem.

Take a big bowl with hot water and place a smaller bowl with the frosting in the water. Now all you have to stir and stir. Make sure that you keep stirring all the time until the frosting is soft enough and the mixture has combine again.

Delicious carrot/strawberry cake

Voorbereidingstijd30 min
Bereidingstijd30 min
Totale tijd1 uur
Gang: Dessert
Porties: 12 people


Ingredients cake

  • 375 gr. all-purpose flower
  • 1,5 tsp baking powder
  • 1,5 tsp baking soda
  • 1 tsp cinnamon
  • 0,5 tsp salt
  • 375 ml canola oil
  • 240 ml buttermilk
  • 3 eggs
  • 250 gr. granulated sugar
  • 90 gr. light brown sugar
  • 2 tsp vanilla extract
  • 450 gr. grated carrot
  • 200 gr. sweetened shredded coconut

Ingredients strawberry mascarpone frosting

  • 225 gr. mascarpone or cream cheese, softened
  • 225 gr. butter, softened
  • 375 gr. powdered sugar
  • 2 tsp vanilla extract
  • 250 ml freeze-dried strawberries, ground until a fine powder
  • fresh strawberries, chopped


  • Preheat the oven to 175 degrees C
  • Grease 3 round cake pans (22 cm dia) and line with parchment paper
  • In a lagre bowl, mix together the flour, baking powder, baking soda, cinnamon and salt
  • In a bowl of a stand mixer (or use a handheld 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)
  • 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 centre
  • Remove and let it cool for 5 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.
  • To make the frosting, add the cream cheese and butter to a large mixing bowl. (make sure they are both softened and at room temperature)
  • Using an electric mixer beat until the mixture is light and fluffy (about 2 minutes)
  • Add the powdered sugar and vanilla and beat for another 2-4 minutes or until the frosting is light and fluffy.
  • Beat in the strawberry powder.
  • Place one cake layer on a serving plate or cake stand and spread a little frosting.
  • Top with half of the strawberries and repeat with the remaining 2 layers.
  • Be careful not to overfill your layers with fruit.
  • Frost the cake sides and decorate it on top with some extra strawberries, shredded chocolate and some mint leaves.

I hope you will try this cake. It will definitely surprise you. I promise you!

I would love to hear what you think of this cake. Please leave a comment below.

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