Mango-Carrot Cake

By jeknudson

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 1/4 cups refrigerated mango juice blend (such as Odwalla Mango Tango or Naked Juice Mighty Mango)
• 3 cups finely shredded carrot
• Carrot ribbons*
• 1 8 ounce package cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 4 cups powdered sugar

Details

Servings 12
Preparation time 40mins
Cooking time 47mins
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Grease and flour two 8x1 1/2-inch round cake pan; set aside. In a medium bowl combine flour, baking powder, salt, and nutmeg; set aside.

2. In a large mixing bowl beat butter on medium-high speed for 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 pan.

3. Bake 25 to 30 minutes or until golden and a wooden pick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; 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.

Frosting:
4. In a large mixing bowl beat cream cheese and 1/4 cup butter until smooth. Beat in vanilla. Gradually beat in powdered sugar.