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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