Mango-Carrot Cake Mouth-watering, Flavorful, Delicious by 💥Fonte Maze💥 - Musely
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Mango-Carrot Cake Mouth-watering, Flavorful, Delicious

posted in Food & Drink
03/24/2014
  • Ingredients:
    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

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

  • Thank You!
    Thank You!

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