Mango-Carrot Cake

Sorry about being so long between posts. I’m still getting things done around the house for summer. I’m still no-where need finished with everything that needs to be done. Now about this great tasting cake, that you are going to love.

Mango juice brings out this cake’s sweet carrot flavor and creates a moist texture similar to a cake doughnut. Secondly, mango juice helps a beloved cake become a better-for-you baked good–it’s lower in fat, calories, and cholesterol than the traditional spring treat. Thirdly, most mango juice blends contain a mix of mango, orange, apple, and banana. You can also find mango-carrot blends, which work well with this cake.

2 Cups All-Purpose Flour

1 Tbsp. Baking Powder

1/4 Tsp. Ground Nutmeg

1/2 Cup Butter, softened

1 Cup Granulated Sugar

2 Eggs

1 1/4 Cups refrigerated Mango Juice blend

3 Cups finely shredded Carrot

1 recipe Cream Cheese Frosting, below

1 recipe Carrot Ribbons, below

1. Preheat oven to 350 degrees F. Grease and flour two 8 x 1 1/2-inch round cake pans; set aside. In a medium bowl combine flour, baking powder, 1/2 tsp. salt, and nutmeg; set aside.

2. In a large mixing bowl beat butter on medium-high speed 30 seconds. Gradually add granulated sugar; beat until combined. Beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and 3/4 cup of the mango juice; beat on low after each addition just until combined. Stir in shredded carrot. Pour into prepared pans.

3. Bake 25 to 30 minutes or until golden and a wooden pick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Place remaining 1/2 cup mango juice blend in a small saucepan; bring to boiling. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/4 cup. Remove from heat; cool. Frost top of one cake layer with Cream Cheese Frosting. Top with remaining cake layer; frost as desired. Drizzle with reduced juice; top with Carrot Ribbons.

Cream Cheese Frosting:

In a large mixing bowl beat together one 8-oz. package cream cheese and 1/4 cup butter until smooth. Beat in 1 tsp. vanilla. Gradually beat in 4 cups powdered sugar.

Carrot Ribbons:

Using a vegetable peeler, thinly slice one carrot lengthwise. Place in a bowl of ice water for at least 30 minutes. Drain well before using.

Makes: 12 servings

Let me know if you like this recipe. If you have a question or a comment, please let me know.

4 Responses to “Mango-Carrot Cake”

  1. Charles,
    How did you get started? What is your back ground?
    Did you cook professionally before?

    This looks yummy!

  2. Sarah,

    Thanks for the great comment. I first started cooking and being in a kitchen. When i was a young boy my dad started teaching me how to cook, and do different things. As time passed i started really enjoying myself and learned to cook many different dishes.

    My back ground- I really learned “how” to cook was when a was in the service. I went to different kinds of cooking schools. They taught me many things how to bake, cook many dishes, how to use a knife, decorate cakes and many other things.

    Yes i have cooked professionally for years. I have started writing some cookbooks. This recipe Mango Carrot Cake is very good let me know what you think about it. If you would like a recipe or anything let me know.

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  4. healing gourmet,

    Thanks for all of your great comments. If you would like a recipe or something written about, please let me know. If’s people like you that makes this site work.

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