Mango-Carrot Cake

Prep Time:
40 mins
Cook Time:
3 mins
Bake Time:
25 mins
Cool Time:
10 mins
Total Time:
1 hr 18 mins


  • 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


  1. 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.

  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.

    Mango-Carrot Cake
    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.

Nutrition Facts (per serving)

506 Calories
19g Fat
81g Carbs
5g Protein
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.

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