Three Layer Mango-Carrot Cake

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  • Makes: 16 servings
  • Prep: 40 mins
  • Bake: 25 mins to 30 mins 350°
  • Cool: 10 mins

Three Layer Mango-Carrot Cake

Directions

  1. Preheat oven to 350 degrees F. Grease and flour three 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 1 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. Place one cake layer on serving platter. Frost with 3/4 cup frosting. Top with second layer, spread with 3/4 cup frosting. Top with final layer. Frost top and side of cake. Drizzle with reduced juice; top with carrot ribbons.

Frosting

  1. In a large mixing bowl beat cream cheese and 1/2 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.

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Nutrition Facts (Three Layer Mango-Carrot Cake)

  • Per serving:
  • 662 kcal ,
  • 25 g fat
  • (15 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 104 mg chol. ,
  • 504 mg sodium ,
  • 106 g carb. ,
  • 2 g fiber ,
  • 84 g sugar ,
  • 6 g pro.

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