- 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.
From the Test Kitchen
* 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 (Mango-Carrot Cake)
- Per serving:
- 506 kcal ,
- 19 g fat
- (11 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 82 mg chol. ,
- 418 mg sodium ,
- 81 g carb. ,
- 1 g fiber ,
- 61 g sugar ,
- 5 g pro.
I won't pretend this is a healthy alternative but BOY was it good! I brought in cupcakes made of this batter and my co-workers RAVED about it (and still are a week later). I didn't mess with the glaze and tweaked the icing by adding some mango to that as well (not a lot maybe 2 Tbsp) and extra powdered sugar to get the kind of icing that will stand up like butter cream.
I topped it with a dried pineapple flower, courtesy of Martha http://www.marthastewart.com/281566/dried-pineapple-flowers, I don't actually recommend her method as its a total pain and I usually can't cut the pineapples thin enough or evenly so they burn oddly and it ends up ticking me off. I used a dehydrator, $20 can get you a cheap one, they last for every, and have a number of applications. Dry the pineapple overnight and then pinch the core until you've formed a flower. The tart offsets the sweetness of the icing really well.
Since it was a birthday cake and my kids insisted on sprinkles for their Papa's cake, I put the juice reduction between the cake layers after spreading some of the frosting. I also thinly frosted the whole cake with the cream cheese frosting (to which I did 1/2 tsp orange ext and 1/2 tsp vanilla ext). It turned out really well.