Carrot Cake, Meet Butter Mochi | Bake Time | NYT Cooking

Carrot Cake, Meet Butter Mochi | Bake Time | NYT Cooking

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To kick off spring, Vaughn Vreeland decided to marry the two desserts that make him the happiest in one perfect union: carrot cake and butter mochi.

In this recipe, the earthiness and the spice of carrot cake meet the springy and buttery texture of mochi cake, with a tangy cream-cheese glaze and a toasted coconut topping for good measure.

“The fog is lifting, the seasonal depression is dissipating, the flowers are blooming and I’m just ready to bake up some happy,” Vaughn said of April’s Monthly Bake. Make it for Easter or anytime this season!

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