Mango-Carrot Cake

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Mango-Carrot Cake

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4.0 by 89 people

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  • Makes: 12 servings
  • Prep: 40 mins
  • Bake: 25 mins to 30 mins 350°F
  • Cool: 10 mins

Mango-Carrot Cake


  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.


  1. 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.

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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.
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Reviews (10)

89 Ratings
589 Days Ago
Ver very Veryyy nice recipe Thank you so muchhhhh. We enjoyed with this. It was too awesome!!!!
1939 Days Ago
I made this for my tearoom and everyone loved it. My mom thought it was to die for. Was a pretty cake. Mine only cooked 20 minutes 2 layers. Don't know why the lady complained about it. It was something different to try and I did and I am glad I did. :)
2044 Days Ago
I loved this cake but it is definitely not a normal carrot cake, think light. I'll fess up I was in a hurry when making this recipe and mistook what the amount of butter. I ended up using a half stick extra! I also added 1 Tbsp of cinnamon, 1/4 tsp nutmeg and an extra 1/4 C of the mango juice as the batter was EXTRA thick (likely with the added butter). I also didn't have the full amount of carrots, barely had 3 C but it wasn't bad, next time I'll be sure to have more though.

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, 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.
Keri Pei 2060 Days Ago
Made this for my Dad's birthday. First this is not your typical spice/carrot cake. It is a very dense moist fruit/veggie cake. I improvised a bit and used Pumpkin Pie spice in place of the nutmeg and I only had a small bag of carrots so I only had two cups of minced carrots. The juice I used was the Tropical V8 100% juice.

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.
Tina Yutzy 2069 Days Ago
This cake was excellent! Turned out perfect for me and looked just like the picture. Very moist and delicious! It's not "carrot cake" if that's what you're looking for. It's "mango cake" with the added benefit of carrots.
HK 2078 Days Ago
This cake is nothing like carrot cake. It almost tasted a little like a cornbread, carrot, mango cake. Not enough spice, it wasn't dessert-like at all, I threw it out. I did use the Mango Tango juice and I think that was the only good thing about it. I am an experienced baker -- this was a real disappointment. It needs all of the stuff on top just to mask the cake itself.
Barbara Ferrel 2080 Days Ago
All I can say is YUMMM. Made this for my man for Easter and we LOVED it. Did use some chopped peans in the cake and on top of the frosting, which I also used the lower fat cream cheese. So good, we shared with a couple of our neighbors and they also loved it. The cooking time was right on! Try this cake, you won't be disappointed.
Kristina Maya Holtrop 2080 Days Ago
Cakes are my specialty and I am in love with Mighty Mango Naked Juice so this recipe really jumped out at me in the magazine. I made this cake as an Easter treat for my family and everyone loved it (except my sister, but she's thirteen and she doesn't like vegetables in her cake) especially my dad who loves carrot cake and cream cheese frosting. The cake was extremely easy to take out of the pan and I was surprised to see that it looked exactly like the picture in the magazine. Great cake!
Lisa Cordova 2080 Days Ago
HAAA! This cake recipe was horrible and it became painfully obvious that the food editor from BH&G didn't even test this recipe! First, the picture on the cover of magazine shows a 3 layer cake, and NO WHERE in the recipe did it tell you how to make 3 layers. I found this information when I looked the recipe up on the website! Unexceptable. Second, 25 minutes was not nearly enough time to bake this cake. It was more like 45 to 50 minutes before I could get a toothpick to come out clean! Lastly but most important, 3 cups of finely grated carrots along with the Mango juice was just too heavy and the poor cake never had a chance to rise! BIG FLOP:(
Suzanne Kirschner 2083 Days Ago
OH SOOOOO YUM MY!!! Love carrot cake but not the calories. This one was great. I even used the lower fat cream cheese and half the confectioner sugar. Oh I also had to use a little over a cup of whole wheat flour. White flour had no back up bag. Really good. So good I had to freeze the other half or I would of eaten it all!! Try this cake. You will definitely love it.

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