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.
That cake slice right there, it is to die for!
