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Strawberry Coconut Carrot Cake with Mascarpone Buttercream

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves

INGREDIENTS

1 lb

Carrots

1 cup

Strawberries, freeze dried

1 cup

Strawberries, fresh

3

Eggs

3 cups

All-purpose flour

1 1/2 tsp

Baking powder

1 1/2 tsp

Baking soda

1/2 cup

Brown sugar, light

1 tsp

Cinnamon

1 1/2 cups

Granulated sugar

2 cups

Powdered sugar

1 tsp

Salt

4 tsp

Vanilla

1 1/2 cups

Canola oil

1 1/2 cups

Coconut, sweetened

2 sticks

Butter, salted

3/4 cup

Buttermilk

8 oz

Mascarpone or cream cheese