Recipes and Cooking Mango-Carrot Cake 3.8 (90) 10 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Cook Time: 3 mins Bake Time: 25 mins Cool Time: 10 mins Total Time: 1 hrs 18 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 tablespoon baking powder ½ teaspoon salt ¼ teaspoon ground nutmeg ½ cup butter, softened 1 cup granulated sugar 2 eggs 1 ¼ cup refrigerated mango juice blend (such as Odwalla Mango Tango or Naked Juice Mighty Mango) 3 cup finely shredded carrot Carrot ribbons* Cream Cheese Frosting 1 8 ounce package cream cheese, softened ¼ cup butter, softened 1 teaspoon vanilla 4 cup powdered sugar Directions 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. 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. Andy Lyons * 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. Rate it Print Nutrition Facts (per serving) 506 Calories 19g Fat 81g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 506 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 82mg 27% Sodium 418mg 18% Total Carbohydrate 81g 29% Total Sugars 61g Protein 5g Vitamin C 2.5mg 13% Calcium 111mg 9% Iron 1.5mg 8% Potassium 205mg 4% Folate, total 50.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.