Rating: 4 stars
90 Ratings
  • 5 star values: 45
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 8
  • 1 star values: 12
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
bake:
25 mins
cool:
10 mins
cook:
3 mins
total:
1 hr 18 mins
Servings:
12
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Ingredients

Ingredient Checklist
Cream Cheese Frosting

Directions

Instructions Checklist
  • Preheat oven to 350°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.

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  • 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.

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

* Carrot Ribbons

Use a vegetable peeler to thinly slice carrots lengthwise. Place in a bowl of ice water for at least 30 minutes. Drain and pat dry with paper toweling.

For a Three Layer Cake:

Increase the batter by 1/2 to make a three-layer cake using the following amounts: 3 cups flour, 1 1/2 tablespoons baking powder, 3/4 teaspoon salt, 1/4 teaspoon ground nutmeg, 3/4 cup butter, 1 1/2 cup granulated sugar, 3 eggs, 1 1/2 cup mango juice (using 1 cup in the cake and 1/2 cup for the topper) and 4 1/2 cups finely shredded carrots. Divide the batter into three 8x1-1/2 inch pans and bake as directed. Double the frosting recipe in order to frost the top and sides of the cake.

Nutrition Facts

506 calories; fat 19g; cholesterol 82mg; saturated fat 11g; carbohydrates 81g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 61g; protein 5g; vitamin a 6305.4IU; vitamin c 2.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 50.8mcg; vitamin b12 0.1mcg; sodium 418mg; potassium 205mg; calcium 111mg; iron 1.5mg.
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