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Mango Carrot Cake Recipe


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     Mango Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   40 minutes

2 cups all purpose flour
1 tbsp baking powder
1/4 tsp nutmeg
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/4 cups mango juice blend (Odwalla or Naked Juice)
3 c finely shredded carrot
Cream Cheese Frosting
8 oz. cream cheese at room temp
1/4 c softened butter
1 tsp vanilla
4 c powdered sugar

Preheat oven to 350 degrees. Grease and flour two 8 1/2 inch round cake pans; set aside. In medium bowl, combine flour, baking powder, 1/2 tsp salt, and nutmeg; set aside.
In large mixing bowl, beat butter on medium-high speed 30 seconds. Gradually add 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 c of the mango juice; beat on low after each addition until just combined. Stir in shredded carrot. Pour into prepared pans.
Bake 25-30 minutes or until golden and a wooden pick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Place remaining 1/2 c mango juice in a small sauce pan; bring to a boil. Boil gently, uncovered, 3-4 minutes or until reduced to 1/4 cup. Remove from heat; cool.
In large mixing bowl beat together cream cheese and 1/4 butter until smooth. Beat in vanilla and powdered sugar. Frost top of one layer with cream cheese frosting. Top with remaining cake layer. Frost as desired (cake is designed to be rustic). Drizzle with reduced juice. Top with carrot ribbons (using vegetable peeler, slice one carrot lengthwise. Place in bowl of ice water for 30 minutes. Drain well before using).

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