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Toasted Coconut Chai Carrot Cake with Mascarpone Frosting l SimplyScratch.com #coconut #carrot #cake #chai #easter #carrotcake #mascarpone #frosting

Toasted Coconut Chai Carrot Cake with Mascarpone Frosting

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Celebrate spring with a slice of homemade Toasted Coconut Chai Carrot Cake! In this recipe, traditional carrot cake is given a mini makeover by adding chai spice and mixing in toasted coconut. The cake is then topped with a simple, fluffy mascarpone frosting.
Course Desserts & Sweet Treats
Cuisine American
Keyword cake, carrot, carrot cake, chai, coconut, Easter, holiday
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 16 servings
Calories 299
Author Laurie McNamara

Ingredients

FOR THE CAKE:

  • nonstick spray like coconut oil
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • teaspoons chai spice
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup unsweetened applesauce
  • 3/4 cup low-fat buttermilk
  • teaspoon pure vanilla extract
  • cups carrot grated or about 2 large
  • 3/4 cup coconut toasted, plus more for garnish*

FOR THE MASCARPONE FROSTING:

  • 8 ounces mascarpone cheese
  • 1/4 to 1/3 cup powdered sugar sifted (1/3 cup for a sweeter frosting)
  • teaspoons pure vanilla extract
  • 1 cup heavy whipping cream

Instructions

FOR THE CAKE:

  • Preheat your oven to 350℉ (or 180℃) and spray a 10x10x2 or 9x13x2 baking pan with coconut spray and line with parchment paper.
  • In a large mixing bowl, combine the flour, baking soda, chai spice and kosher salt. Whisk to combine.
  • In a medium mixing bowl, combine the eggs, sugars, applesauce, buttermilk and vanilla. Whisk until thoroughly combined.
  • Pour the wet ingredients into the dry and mix until just combined (still should be some visible flour). Switch over to a rubber spatula and stir in carrot.
  • Lastly add in the toasted coconut and gently fold to combine.
  • Pour the cake batter into your prepared pan and bake on the middle or lower third of your oven (if you're oven is small like mine) for 28 to 30 minutes or until a cake tester comes out with only a few crumbs (not batter) attached.
  • Allow the cake to cool for 20 minutes before using the parchment paper as handles and lifting the cake out of the pan and onto a wire cooling rack. Cool completely.

FOR THE MASCARPONE FROSTING:

  • Place a medium mixing bowl into your freezer to chill.
  • Meanwhile, in a large mixing bowl, combine the mascarpone cheese, vanilla and the sifted powdered sugar. Use a hand mixer and mix until combined. Set a side.
  • Remove the bowl from the freezer and pour in the heavy whipping cream. Mix on medium-low speed and gradually increasing the speed until the cream forms stiff peaks.
  • Use a large rubber spatula to add the whipped cream to the sweetened mascarpone mixture. Carefully fold the whipped cream into the mascarpone mixture until combine.
  • Spread the mascarpone frosting on your cooled cake and sprinkle with toasted coconut.
  • Keep cake refrigerated after serving.

Notes

To toast coconut:

place coconut in a skillet and heat on medium-low. Stir occasionally until the coconut starts to turn golden, then stir more frequently until it is a deeper golden brown

Nutrition

Serving: 1piece | Calories: 299kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 265mg | Potassium: 152mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3817IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg