Mango Carrot Cake

Do you like carrot cake? Do you like mangoes? Then you should definitely try this carrot mango cake recipe! I ran across it when I was reading my copy of Better Homes & Garden and knew immediately that I would need to make it for my mother-in-law for her birthday.  Here's how to make the cake!

What You Need:

• 2cups all-purpose flour
• 1tablespoon baking powder
• 1/2teaspoon salt
• 1/4teaspoon ground nutmeg
• 1/2cup butter, softened
• 1cup granulated sugar
• 2eggs
• 1 1/4cups refrigerated mango juice blend (such as Odwalla Mango Tango or Naked Juice Mighty Mango)
• 3cups finely shredded carrot
• Carrot ribbons*
• Cream Cheese Frosting
• 18 ounce packagecream cheese, softened
• 1/4cup butter, softened
• 1teaspoon vanilla
• 4cups powdered sugar

How to Make the Cake:

directions

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.

Frosting:

4.In a large mixing bowl beat cream cheese and 1/4 cup butter until smooth. Beat in vanilla. Gradually beat in powdered sugar.

Once you've made your cake make sure to serve it quickly! The frosting will melt pretty quickly!

Serve and enjoy!

The original recipe can be found here: Better Homes & Gardens